Best Farfalle And Pesto Salad Recipes

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FIERI FARFALLE SALAD



Fieri Farfalle Salad image

Provided by Guy Fieri

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

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 AND PESTO SALAD



Farfalle and Pesto Salad image

Here's a simple salad that doesn't take much effort to put together. It would be a good choice for your next potluck.

Provided by Sackville

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

300 g farfalle pasta
300 g small new potatoes
200 g green beans
4 tablespoons pesto sauce
1 clove garlic, grated very finely
3 tablespoons best olive oil
3 tablespoons freshly grated parmesan cheese
salt and pepper

Steps:

  • Cook the pasta.
  • Drain, reserving a couple tablespoons of cooking water.
  • Keep the pasta warm.
  • Coordinate the cooking so the potatoes are ready at the same time.
  • They will probably need to boil in a separate pan of water for 15 minutes.
  • Drain.
  • Cut the beans in half and boil them in salted water for two minutes.
  • Drain.
  • While the beans, potatoes and pasta are cooking, tip the pesto into a bowl large enough to hold the finished salad.
  • Mix the garlic into the pesto, along with the olive oil and the two tablespoons cooking water.
  • Put the pasta, potatoes and beans into the bowl.
  • Toss and serve.

Nutrition Facts : Calories 461.3, Fat 12.5, SaturatedFat 2.3, Cholesterol 3.3, Sodium 69.2, Carbohydrate 73.7, Fiber 6, Sugar 2.7, Protein 13.8

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

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 WITH PESTO



Farfalle With Pesto image

Make and share this Farfalle With Pesto recipe from Food.com.

Provided by Irmgard

Categories     European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb farfalle pasta
1/2 cup pine nuts
4 garlic cloves
3 cups fresh basil leaves
1 cup olive oil
1/2 cup parmesan cheese, grated
2 tablespoons lemon juice
salt and pepper
1/2 cup peas, defrosted
1 cup English cucumber, diced
4 green onions, sliced

Steps:

  • Cook the pasta according to the package directions.
  • Drain and rinse with cold water; drain again.
  • In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
  • With the processor running, pour in the olive oil until combined.
  • Add the cheese, lemon juice, salt and pepper.
  • Toss the pesto with the pasta.
  • Mix in the peas, cucumber and green onions.
  • Serve garnished with basil leaves.

FARFALLE PASTA SALAD WITH BROCCOLI PESTO



Farfalle Pasta Salad with Broccoli Pesto image

Broccoli pesto? Yes, please! Pulse florets with parsley, pistachios, Parmesan and dressing. It's a great sauce for this pasta dish.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 8

20 fresh broccoli florets, rinsed
1/2 tsp. water
3/4 cup fresh parsley leaves
4 Tbsp. pistachios
1/2 cup KRAFT Parmesan Cheese
1/3 cup prepared GOOD SEASONS Italian Dressing Mix
3 cups uncooked farfalle (bow-tie pasta)
5 sweet peppers, chopped

Steps:

  • In a medium saucepan boil broccoli florets with enough water to cover. Approximately 5 minutes. Remove florets with a slotted spoon and place on a plate to cool. Reserve the water to cook pasta in.
  • In a food processor, pulse broccoli, parsley, 2 tablespoons pistachios, parmesan cheese and dressing until finely chopped and combined; approximately 30 seconds.
  • Cook farfalle pasta according to package. Reserve ½ cup of cooking water. Drain and return pasta to the pot.
  • Over low heat, add the pesto and chopped peppers to the pot and ¼ cup of reserved water. Toss to combine. Add more water to thin out pesto if necessary. Cook for 5-7 minutes or until sweet peppers begin to soften.
  • Serve with a baby arugula salad dressed with remaining Italian dressing. Sprinkle with remaining pistachios.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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