Farfalle Salad

Firm yet creamy, filling yet refreshing, that’s what we have in store for you, this time. The farfalle’s texture benefits from mixing it with a bunch of juicy or crispy vegetable goodies like cucumber, cherry tomatoes, carrot, and bell pepper. An olive oily acidic dressing with some diced shallot in it makes it just right.
Firm yet creamy, filling yet refreshing, that’s what we have in store for you, this time. The farfalle’s texture benefits from mixing it with a bunch of juicy or crispy vegetable goodies like cucumber, cherry tomatoes, carrot, and bell pepper. An olive oily acidic dressing with some diced shallot in it makes it just right.

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Ingredients

4 ounces of farfalle
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon olive oil
salt
1 medium shallot, diced
2 ounces of cucumber, cut into long strips
2 ounces of carrot, cut into strips
2 ounces of cherry tomatoes, wedged
1 small yellow bell pepper, diced
1 small red onion, chopped
1 tablespoon parmesan, grated (for serving)

Ingredients

Steps

1
Done

Fill a cooking pot halfway with water and bring it to a boil.

2
Done

Add the pasta and cook it according to the instructions on the package.

3
Done

For the dressing: Add the red wine vinegar, lemon juice, olive oil, and shallot to a small bowl. Season with salt and mix.

4
Done

Add the cooked pasta, cucumber, carrot, cherry tomatoes, bell pepper, and red onion to a bowl.

5
Done

Drizzle with the dressing and mix. Add the grated parmesan and serve.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

357 kcal
Calories
9 g
Protein
6 g
Fat
71 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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