Farfalle Salad

Ingredients for Farfalle Salad

• 1 each yellow and red pepper, stemmed, cored, and diced (1/4 inch)

• 1 medium-sized red onion, diced (1/4 inch)

• 240ml frozen peas, thawed and cooked in boiling water for 3 minutes

• 3 spring onions, thinly sliced

• 120ml chopped pitted black olives

• 1 tablespoon olive oil

• 450g farfalle pasta

• 150g prepared pesto

• 30g freshly grated Parmesan cheese

How to make Farfalle Salad

1. Combine the peppers, onion, peas, spring onions, 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 120ml the cooking water. Remove the pasta to a bowl and toss with 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.