Farfalle Salad

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

Suggestions


Farfalle Salad is a delightful medley of flavors and textures, perfect for any occasion, whether you're hosting a summer barbecue or simply seeking a refreshing side dish. This vibrant pasta salad features playful bow-tie shaped farfalle, which pairs harmoniously with colorful bell peppers, crisp scallions, and tender peas. The addition of chopped black olives brings a briny depth that enhances every bite, while a generous toss of freshly grated Parmesan cheese adds a rich, savory finish.

What truly sets this dish apart is the luscious pesto, which envelops the pasta and vegetables in a herbaceous embrace. It's not just a salad; it's an experience that tantalizes the taste buds and leaves a lasting impression. With the ease of preparation in just 45 minutes and the ability to serve up to 8 people, it’s an ideal choice for gatherings or meal prep.

The beauty of Farfalle Salad lies in its versatility and adaptability. Enjoy it freshly tossed as a delightful starter, or allow it to chill in the refrigerator for a cooler, refreshing offering. Whether served at room temperature or slightly warmed, this salad promises to be a crowd-pleaser that beckons for seconds. So gather your ingredients, embrace your inner chef, and prepare to enjoy a delectable dish that is as beautiful as it is delicious!

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 pesto prepared
  • medium onion diced red ()
  •  scallions 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