Farfalle Salad Recipe

Name: Farfalle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow bell pepper, stemmed, cored, and diced (1/4 inch); 1 red bell pepper, stemmed, cored, and diced (1/4 inch); 1 medium red onion, diced (1/4 inch); 1 cup frozen peas, thawed and cooked in boiling water for 3 minutes; 3 scallions, thinly sliced; 1/2 cup pitted black olives (chopped); 1 tablespoon olive oil; 1 lb farfalle pasta; 1 cup pesto sauce (prepared); 1/4 cup parmesan cheese (freshly grated)

Servings: persons

1 yellow bell pepper, stemmed, cored, and diced (1/4 inch)
1 red bell pepper, stemmed, cored, and diced (1/4 inch)
1 medium red onion, diced (1/4 inch)
1 cup frozen peas, thawed and cooked in boiling water for 3 minutes
3 scallions, thinly sliced
1/2 cup pitted black olives (chopped)
1 tablespoon olive oil
1 lb farfalle pasta
1 cup pesto sauce (prepared)
1/4 cup parmesan cheese (freshly grated)

1
Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
2
Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water. (When adding the pesto and hot water to the pasta, taste to get a good balance of flavor and texture.).
3
Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 yellow bell pepper, stemmed, cored, and diced (1/4 inch), 1 red bell pepper, stemmed, cored, and diced (1/4 inch), 1 medium red onion, diced (1/4 inch), 1 cup frozen peas, thawed and cooked in boiling water for 3 minutes, and more.

Yes, Farfalle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farfalle Salad

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