Salads with pasta turn out to be very satisfying and can serve not only as an appetizer, but also as a full-fledged main course. You can eat them both warm and cold. You can fill such salads with sour cream, mayonnaise or vegetable oil.
Farfalle salad with 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.
Preparation
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 style farfalle salad
Ingredients:
- canned tuna in oil - 180 g;
- farfalle paste - 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.
Preparation
We wash the pepper, process it and chop it into strips. Cut the olives into thin rings and boil the farfalle in salted water. Then we put the pasta in a colander, and then mix with canned tuna. Add pepper, olives, crumbled cheese, season with olive oil and serve.
Farfalle and cauliflower salad
Ingredients:
Preparation
Boil water, salt to taste, throw in the pasta and cook until tender. Then we discard it in a colander and boil the cauliflower separately until tender. Wash the 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 tender for 10-15 minutes. At this time, finely chop the ham and begin to collect the salad. First put boiled celery, carrots in a salad bowl, add ham and farfalle. Finely chop the cauliflower and add to the salad bowl. We fill everything with mayonnaise, mix, decorate with herbs as desired and serve.
Caloric content: Not specified
Cooking time: Not specified
Farfalle is a kind of Italian pasta, and to put it simply and more familiar to us, it is pasta in the form of bows. Nowadays, Italian pasta is more and more often found in the home menu, and the point is not at all in the culinary fashion for foreign products. Pasta (or durum wheat pasta) is both tastier and healthier and looks much more appetizing than our pasta. When cooking, curly pasta does not lose its shape, and you can cook it not only with your favorite sauce or meat, but also make a delicious salad.
It is suggested to prepare a salad with farfalle in a warm version, but in the 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 nice 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 branches;
- 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, take 1.5 liters of water into a saucepan, salt. When the water boils, toss the pasta into it and cook according to the directions on the package. For salads, the pasta is boiled to the "al dente" state. While the pasta is cooking, prepare the vegetables for the salad. Cut the purple onion into half rings. If the onion is bitter, you need to pickle it in vinegar; you do not need to pickle the sweet onion.
Wash the bell pepper, cut in half lengthwise, remove the seeds. Cut each half lengthwise and chop into strips.
Cut the cucumber for salad with farfalle into slices, then cut into thin strips or cubes.
It is better to take tomatoes of different colors for a warm salad. If the tomatoes are large, then half a large tomato is enough. Cut the tomatoes into wedges. If you like salads with tomatoes, then be sure to check out.
Any meat product is suitable for a salad. The fried meat should be cut into cubes, and the ham or sausage should be cut into segments, strips and fried in oil until golden brown.
Finely chop the cilantro and basil greens. Since the salad is Italian, greens must be present in it.
The pasta should already be ready by this time. Place the pasta in a strainer or colander. You do not need to rinse them.
Vegetable and farfalle salad dressing is made with mustard grains, olive oil, lemon juice (or vinegar). All of the listed ingredients must be mixed and then whipped until smooth.
Transfer vegetables to a large bowl and season with salt to taste.
Add cooked farfalle (warm or cold) and stir in 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 itself turns out to be bright and very appetizing. And delicious, of course. 
You will also love the original taste.
Dec 27 2017
Farfalle Italian Pasta Salad - Farfalle
Farfalle Italian Pasta Salad - Farfalle with Sauteed Vegetables and Feta Cheese
Today we are preparing a large salad of !
Yes, we will speak Russian.
But in general, farfalle in translation from Italian means butterflies. Probably the most popular and most beautiful.
An unusually tasty, extremely satisfying and fabulously beautiful dish!
5.0 from 1 reviews
great pasta salad! Yes, we will speak Russian. But in general, farfalle in translation from Italian means butterflies. Probably the most popular pasta and the most beautiful. An unusually tasty, extremely satisfying and fabulously beautiful dish!
INGREDIENTS
- 1 red pepper
- 1 yellow pepper
- 1 medium eggplant
- 3 small yellow courgettes
- 6 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 pieces of sun-dried tomatoes,
- ½ cup arugula
- ½ cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons of ground garlic
- 100 g feta cheese
- package of pasta farfalle (pasta can be any according to your taste)
HOW TO COOK
- Preheat oven to 230 degrees
- Cut all the vegetables and place them on a baking sheet on parchment paper, drizzle with a little olive oil and season with salt and pepper.
- Bake for 25 minutes, turning occasionally to bake evenly.
- In a large saucepan of boiling salted water, cook the pasta for 10-12 minutes, until al dente, and drain.
- Soak sun-dried tomatoes for a while in warm water.
- In a large bowl, whisk together the fried vegetables, cooked pasta, sun-dried tomatoes, arugula, and basil.
- Next, mix the olive oil, water in which the tomatoes have been soaked, balsamic vinegar, garlic and feta cheese. Season the salad.
- Add salt and pepper to taste.
- Served warm
This dish can be a complete vegetarian meal.
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