Farfalle Salad







A recipe allowed in a / diet.

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.

Nutritional Chart

Calories: 357 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 9 g
  • 6 g
  • 71 g

Ingredients Needed for Farfalle Salad

4 ounces of farfalle
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon olive oil
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)

How to Make Farfalle Salad

  1. Fill a cooking pot halfway with water and bring it to a boil.
  2. Add the pasta and cook it according to the instructions on the package.
  3. For the dressing:

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

  4. Add the cooked pasta, cucumber, carrot, cherry tomatoes, bell pepper, and red onion to a bowl.
  5. Drizzle with the dressing and mix. Add the grated parmesan and serve.

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