Dec 27 2017

Farfalle Italian Pasta Salad

Farfalle Italian pasta salad with fried vegetables and feta cheese

Today we are preparing a big salad from ! Yes, we will speak Russian.
But actually, farfalle in Italian means butterflies. Probably the most popular and most beautiful.
Unusually tasty, extremely satisfying and fabulously beautiful dish!

5.0 from 1 reviews

big pasta salad! Yes, we will speak Russian. But actually, farfalle translated from Italian means butterflies. Probably the most popular pasta and the most beautiful. Unusually tasty, extremely satisfying and fabulously beautiful dish!

INGREDIENTS

• 1 red pepper
• 1 yellow pepper
• 1 medium eggplant
• 3 small yellow zucchini
• 6 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 5 pieces of sun-dried tomatoes,
• ½ cup arugula
• ½ cup chopped fresh basil
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced garlic
• 100 g feta cheese
• package of farfalle pasta (pasta can be any according to your taste)

HOW TO COOK

1. Preheat oven to 230 degrees
2. Cut all the vegetables and arrange them on a baking sheet on parchment paper, drizzle with a little olive oil and salt and pepper.
3. Bake for 25 minutes, turning occasionally to bake evenly.
4. Cook the pasta in a large pot of boiling salted water for 10-12 minutes until al dente and drain.
5. Soak sun-dried tomatoes briefly in warm water.
6. In a large bowl, mix together the roasted vegetables, cooked pasta, sun-dried tomatoes, arugula, and basil.
7. Next, mix the olive oil, the water in which the tomatoes were soaked, balsamic vinegar, garlic and feta cheese. Fill the salad.
8. Add more salt and pepper to taste.
9. Served warm

And more interesting recipes:

Salads with pasta are very satisfying and can serve not only as an appetizer, but also as a full-fledged main course. They can be eaten both warm and cold. You can fill such salads with sour cream, mayonnaise or vegetable oil.

Salad with farfalle, tomatoes and basil

Ingredients:

• farfalle pasta (butterflies) - 3 tbsp.;
• balsamic vinegar - 10 ml;
• basil leaves - to taste;
• cherry tomatoes - 20 pcs.;
• - 180 g;
• olive oil - 5 tbsp. spoons;
• pine nuts - 6 tbsp. spoons;
• garlic - 2 cloves;
• spices.

Cooking

Boil the pasta in salted water and dry. Basil, pine nuts, garlic and olive oil are kneaded in a mortar until a mushy state is obtained. Add balsamic vinegar, quartered tomatoes, mozzarella and pasta. Salt the salad with farfalle and vegetables to taste and mix well.

Italian Farfalle Salad

Ingredients:

• canned tuna in oil - 180 g;
• farfalle pasta - 200 g;
• red bell pepper - 0.5 pcs.;
• sweet Bulgarian yellow pepper - 0.5 pcs.;
• olives - 10 pcs.;
• olive oil - 2 tbsp. spoons;
• Adyghe cheese - 100 g;
• spices.

Cooking

Peppers are washed, processed and chopped into strips. Cut the olives into thin rings, and boil the farfalle in salted water. Then we discard the pasta in a colander, and then mix with canned tuna. Add pepper, olives, cheese crumbled into pieces, season with olive oil and serve.

Salad with farfalle and cauliflower

Ingredients:

Cooking

Boil water, salt to taste, throw pasta and cook until tender. Then we discard in a colander and separately boil the cauliflower until tender. My celery, peel and chop into small cubes. We process the carrots and cut them into exactly the same pieces, and then blanch with celery until cooked for about 10-15 minutes. At this time, finely cut the ham and begin to collect the salad. In a salad bowl, first put boiled celery, carrots, add ham and farfalle. Finely chop the cauliflower and add to the salad bowl. Season everything with mayonnaise, mix, decorate with herbs if desired and serve.

Calories: Not specified
Cooking time: not specified

Farfalle is a kind of Italian pasta, and if we speak simpler and more familiar to us, then this is pasta in the shape of bows. Now more and more often Italian pasta is found in the home menu, and the point is not at all in the culinary fashion for foreign products. Pasta (or pasta made from durum wheat) is both tastier and healthier, and looks much more appetizing than our pasta. Curly pasta does not lose its shape when cooked, and you can cook it not only with your favorite sauce or meat, but also make a delicious salad.
Farfalle salad is suggested to be cooked in a warm version, but in summer it can also be made with cooled pasta-bows. Be sure to pick vegetables of different colors: red and yellow tomatoes, colorful bell peppers, purple onions and green cucumbers. It will turn out very beautiful and tasty!

Ingredients:

- farfalle (pasta-bows) - 2 handfuls;
- any meat products (fried meat, ham, sausage) - 100 gr;
- sweet bell pepper - 1 pc;
- tomatoes - 2-3 pcs;
- purple onion - 1 pc;
- fresh cucumber - 1 pc;
- basil - 2 sprigs;
- cilantro - a small bunch;
- granular mustard - 1 tbsp. l;
- olive oil - 2 tbsp. l;
- apple cider vinegar or lemon juice - 1 tbsp. l;
- salt - to taste.

Step by step recipe with photo:

First of all, according to the recipe for a warm salad with farfalle, put 1.5 liters of water in a saucepan, salt. When the water boils, drop the pasta into it and cook according to package directions. For salads, the pasta is cooked to al dente. While the pasta is cooking, prepare the vegetables for the salad. Cut the purple onion into half rings. If the onion is bitter, it must be marinated in vinegar; sweet onions do not need to be marinated.

Wash the bell pepper, cut in half lengthwise, remove the seeds. Cut each half into two pieces lengthwise and chop into strips.

Cucumber for salad with farfalle, cut into circles, then cut into thin strips or cubes.

Tomatoes for a warm salad are better to take different colors. If the tomatoes are large, then half a large tomato is enough. Cut the tomatoes into slices. If you like salads with tomatoes, then be sure to check out.

Finely chop the cilantro and basil greens. Since the salad is Italian, the greens must be present in it.

Pasta should be ready by now. Drain the pasta in a sieve or colander. You don't need to wash them.

A salad dressing with vegetables and farfalle is made with grainy mustard, olive oil, lemon juice (or vinegar). All the listed ingredients must be mixed, and then beat until a homogeneous substance.

Transfer the vegetables to a large bowl and season with salt to taste.

Add cooked farfalle (warm or cold) and mix with vegetables.

Put the finished warm salad on a plate and be sure to sprinkle it with herbs. It is not necessary to decorate the salad, it turns out bright and very appetizing in itself. And delicious, of course.






And you will surely enjoy the original taste.