Fieri Farfalle Salad Recipe

Name: Fieri Farfalle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sunchokes (about 1 1/2 pounds total); 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh cracked black pepper; 1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry); Roasted Red Bell Pepper Pesto, recipe follows; 3/4 cup 1/2-inch diced mozzarella; 3/4 cup grape tomatoes, quartered; 1/4 cup kalamata olives, diced 1/4-inch; 1/4 cup green onions, white and light green parts, diced; 1/3 cup arugula leaves, loose pack, stems removed; 2 tablespoons grated Parmesan; 1 tablespoon kalamata olives, rough chop (about 5); 1 tablespoon balsamic vinegar; 1/2 teaspoon fresh cracked black pepper; 1/2 teaspoon salt; 2 cloves garlic, rough chop; 1 roasted red bell pepper, rough chop (about 1/2); 2 tablespoons olive oil

Servings: persons

3 cups sunchokes (about 1 1/2 pounds total)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)
Roasted Red Bell Pepper Pesto, recipe follows
3/4 cup 1/2-inch diced mozzarella
3/4 cup grape tomatoes, quartered
1/4 cup kalamata olives, diced 1/4-inch
1/4 cup green onions, white and light green parts, diced
1/3 cup arugula leaves, loose pack, stems removed
2 tablespoons grated Parmesan
1 tablespoon kalamata olives, rough chop (about 5)
1 tablespoon balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 cloves garlic, rough chop
1 roasted red bell pepper, rough chop (about 1/2)
2 tablespoons olive oil

1
Preheat the oven to 425 degrees F.
2
Peel and dice the sunchokes to 1/2-inch dice.
3
(If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water.
4
When ready to roast them, strain and pat dry prior to tossing in salt and pepper.)
5
Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes.
6
Set aside to cool.
7
Cook the pasta according to package directions.
8
Drain and toss well with the remaining 1 tablespoon olive oil.
9
Cool to room temperature.
10
Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine.
11
Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
12
In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds.
13
Slowly add in the olive oil and adjust the salt to taste.
14
Refrigerate until ready to use.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 cups sunchokes (about 1 1/2 pounds total), 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh cracked black pepper, and more.

Yes, Fieri 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.

That's it — enjoy your meal!

Fieri Farfalle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions