Farfalle and Veggie Salad


Ultra Basic





A recipe allowed in a / diet.

We’ve used farfalle and mushrooms for this salad, because they’re more nutritious and keep you satisfied long after you’ve taken the last bite. The leafy greens – baby spinach and celery – have all the right healthy stuff. Coat everything in this simple soy dressing and the results are, we kid you not, magical!

Nutritional Chart

Calories: 295 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 35 g
  • 8 g
  • 15 g

Ingredients Needed for Farfalle and Veggie Salad

1 tablespoon vegetable oil
3 garlic cloves
1 red onion, chopped
3 mushrooms, thinly sliced
5 ounces of farfalle
½ jalapeno, thinly sliced
0.5 green jalapeno . thinly sliced
3.5 ounces of baby spinach
1 ounce celery, thinly sliced
1 tablespoon olive oil
½ lemon
1 tablespoon soy sauce

How to Make Farfalle and Veggie Salad

  1. You can start with the farfalle. Cook the pasta according to the instructions on the package.
  2. Heat the vegetable oil in a skillet over medium heat. Add the garlic cloves and let them cook for 1 minute.
  3. Add the red onion, mushrooms, and cook them for 2-3 minutes, until they soften.
  4. Add the cooked pasta in a large bowl. Add the sliced jalapenos, baby spinach, celery, and the cooked veggies.
  5. Now prepare the dressing. Use a small bowl, add the olive oil, lemon juice, soy sauce, and salt. Stir well.
  6. Pour the dressing and toss the salad.
  7. You can serve it with shredded parmesan on top!

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