Farfalle Salad Recipes

FIERI FARFALLE SALAD

Fieri Farfalle Salad image

Provided by Guy Fieri

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

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

Steps:

Preheat the oven to 425 degrees F.
Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) 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. Set aside to cool.
Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
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. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

FARFALLE SALAD

Farfalle Salad image

Provided by Sheila Lukins

Categories Pasta Side Dinner Parmesan Potluck Parade Vegetarian Peanut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)
1 medium-sized 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 chopped pitted black olives
1 tablespoon olive oil
1 pound farfalle pasta
1 cup prepared pesto
1/4 cup freshly grated Parmesan cheese

Steps:

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.
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.

FARFALLE TUNA SALAD

Farfalle Tuna Salad image

I used Barilla plus multi-grain pasta that is Omega rich. Loaded the salad with veggies. This can be a side or a complete meal.

Provided by Rita1652

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 (6 ounce) cans light chunk tuna in water, rinsed, drained and flaked
14 1/2 ounces farfalle pasta (Barilla plus multi-grain pasta)
1 cup frozen peas
1 cup seeded diced cucumber
1/3-1/2 cup finely chopped onion
1 fire roasted red pepper, minced
1 cup canola mayonnaise, cholesterol free
2 tablespoons red wine vinegar
1/4 cup chopped fresh parsley
salt and pepper

Steps:

Cook pasta in salted boil water for 9 minutes add peas for 1 minute and drain well.
Meanwhile place remaining ingredients in a large bowl tossing to blend.
Add pasta and toss to coat.
Chill for at least 2 hours. Garnish with parsley sprig.
Enjoy.

Nutrition Facts : Calories 249.7, Fat 7.4, SaturatedFat 1.1, Cholesterol 13.6, Sodium 250.6, Carbohydrate 32.7, Fiber 1.8, Sugar 3.1, Protein 12.6

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