Mediterranean Farfalle Pasta Salad Food

MEDITERRANEAN FARFALLE

Steps:

• Cook pasta in salted, boiling water until al dente.
• While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
• Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

MEDITERRANEAN FARFALLE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente according to the package directions. Drain and set aside.
• Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for about 30 seconds, until fragrant.
• Add in the zucchini and mushrooms and cook for about 5 to 7 minutes, until tender and the mushrooms have released their juices. Add in the salt and spinach. Cook just until the spinach is wilted. Remove from the heat.
• Transfer the mixture to a large bowl. Add in the cooked pasta, sundried tomatoes, chickpeas, walnuts, feta (if using), parsley and basil. Toss until well combined and set aside.
• In a small bowl, whisk together the olive oil, lemon juice, dijon, maple syrup, salt and pepper vigorously until combined.
• Pour into the bowl with the pasta and toss until well combined. Serve the pasta right away while still hot or transfer to the refrigerator to chill (your preference!).

FARFALLE PASTA SALAD MEDITERRANEAN STYLE

Steps:

• Cook pasta according to instructions. Once done, rinse it with cold water, let it sit in coriander for a minute or two to get rid of the extra water;
• Add pasta and all the vegetables and herbs into the big bowl and mix it well;
• Add all the dressing ingredients into the mason jar and mix well. Add salt if needed more;
• Pour the dressing over the salad and mix well;
• Sprinkle the salad with crumbled feta and serve.

MEDITERRANEAN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
• Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
• Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD

Steps:

• Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
• Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
• Let stand 5 minutes. Stir in oil.
• Add cooled pasta, beans, and seasoning; toss lightly until well blended.
• Cover; refrigerate 2 hours.

FARFALLE SALAD WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta and rinse in cold water. Transfer to a large salad bowl.
• Trim spring onions and chop finely. Add to pasta with tomatoes, spinach, pine nuts, oregano.
• To make dressing: combine oil, red pepper, garlic, salt and pepper in a small, screw-top jar and shake until combined. Pour over salad, toss and serve.