Salsa Verde Pasta Salad Recipe

Name: Salsa Verde Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 grams parsley; 20 grams basil; 1 tablespoon capers; 6 anchovy fillets; 1 clove garlic; juice of 1 lemon; 120 milliliters extra virgin olive oil; 300 grams farfalloni pasta, (uncooked weight) cooked al dente and drained; 1 cup fresh or frozen peas or petit pois (defrosted under running water if frozen); 100 grams tenderstem broccoli. the florets cut off. (keep the stems for stir fry)

Servings: persons

20 grams parsley
20 grams basil
1 tablespoon capers
6 anchovy fillets
1 clove garlic
juice of 1 lemon
120 milliliters extra virgin olive oil
300 grams farfalloni pasta, (uncooked weight) cooked al dente and drained
1 cup fresh or frozen peas or petit pois (defrosted under running water if frozen)
100 grams tenderstem broccoli. the florets cut off. (keep the stems for stir fry)

1
Chop the parsley and basil leaves fine (a mezzaluna works great) and place in a large bowl.
2
Chop the capers and anchovy fillets fine and add to the herbs
3
Chop the clove of garlic fine and mash with the blade of the knife and add to the herbs
4
Add the lemon juice and olive oil to the other ingredients and mix very well until a sauce has formed.
5
Add the peas, broccoli florets and pasta and mix with the sauce. Check seasoning and add another tablespoon of olive oil and dash of lemon juice if the salad needs more dressing.
6
Let stand for an hour and give one mix before serving.

605

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: 20 grams parsley, 20 grams basil, 1 tablespoon capers, 6 anchovy fillets, and more.

Yes, Salsa Verde Pasta 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.

Salsa Verde Pasta Salad

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