Farfalle Salad

Health score
20%
Farfalle Salad
45 min.
8
397kcal

Suggestions


Welcome to a delightful culinary adventure with our refreshing Farfalle Salad! Perfectly suited for gatherings, this vibrant dish is more than just a side; it's a star on its own that elegantly bridges the gap between antipasti and a fresh summer snack. The charming bow-tie pasta serves as a wonderful canvas, capturing the essence of fresh vegetables and zesty flavors.

Imagine the colorful medley of yellow and red bell peppers, succulent peas, and the crunchy bite of red onion mingling harmoniously with the rich, nutty flavors of Parmesan cheese and aromatic pesto. Each bite is a burst of freshness that transports you to sun-kissed Mediterranean landscapes. Whether you're hosting a backyard barbecue, a picnic in the park, or simply looking to elevate your dinner table, this salad caters to all occasions.

Not only does it taste amazing, but it's also a quick and easy dish to prepare; in just 45 minutes, you can whip up a crowd-pleaser that works beautifully as a main dish or a complement to your favorite grilled proteins. Enjoy the versatility, as it can be made ahead and served chilled or at room temperature, making it an ideal choice for meal prep. Join us in savoring this delightful Farfalle Salad that promises to please your palate, nourish your body, and charm your guests!

Ingredients

  • 0.5 cup olives black pitted chopped
  • pound farfalle pasta 
  • tablespoon olive oil 
  • 0.3 cup parmesan cheese freshly grated
  • cup peas frozen boiling thawed cooked for 3 minutes
  • cup basil pesto prepared
  • medium onion diced red ()
  •  spring onion thinly sliced
  •  bell pepper diced red yellow cored stemmed

Equipment

  • bowl
  • pot

Directions

  1. Combine the peppers, onion, peas, scallions, andolives in a bowl. Reserve.
  2. Bring a large pot of salted water to a boil with theolive oil. Cook the pasta according to package directions.
  3. Drain, reserving 1/2 cup of the cooking water.
  4. Remove the pasta to a bowl and toss with 1/4 cup ofthe pasta water.
  5. Add the pesto and reserved vegetables to the pasta;toss to combine. Toss with cheese and season with saltand pepper, to taste.
  6. Let it rest at room temperature.
  7. Serve immediately or refrigerate for up to 1 day. Bringto room temperature 30 minutes before serving.
  8. Addmore pesto and hot water to thin if necessary.
  9. Per serving: 380 calories, 51g carbohydrates, 12g protein,14g fat, 5mg cholesterol
  10. Parade

Nutrition Facts

Calories397kcal
Protein11.4%
Fat37.32%
Carbs51.28%

Properties

Glycemic Index
22.17
Glycemic Load
18.26
Inflammation Score
-8
Nutrition Score
12.967826160724%

Flavonoids

Luteolin
0.14mg
Isorhamnetin
0.69mg
Kaempferol
0.15mg
Quercetin
3.31mg

Nutrients percent of daily need

Calories:396.67kcal
19.83%
Fat:16.38g
25.2%
Saturated Fat:3.07g
19.17%
Carbohydrates:50.65g
16.88%
Net Carbohydrates:46.37g
16.86%
Sugar:4.89g
5.44%
Cholesterol:5.2mg
1.73%
Sodium:482.37mg
20.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.26g
22.51%
Selenium:37.44µg
53.49%
Vitamin C:28.15mg
34.13%
Manganese:0.64mg
31.92%
Vitamin A:1334.68IU
26.69%
Fiber:4.29g
17.14%
Phosphorus:156.41mg
15.64%
Vitamin K:15.88µg
15.12%
Copper:0.22mg
10.94%
Calcium:105.82mg
10.58%
Magnesium:42.11mg
10.53%
Vitamin B6:0.18mg
8.94%
Folate:34.76µg
8.69%
Zinc:1.24mg
8.27%
Vitamin B1:0.12mg
7.91%
Iron:1.41mg
7.82%
Vitamin B3:1.55mg
7.75%
Potassium:243.86mg
6.97%
Vitamin E:0.94mg
6.25%
Vitamin B2:0.09mg
5.25%
Vitamin B5:0.34mg
3.43%
Source:Epicurious