Farfalle Mediterranean salad is what we all should be making this summer! It's light, breezy, fresh and with the right balance in the balsamic, salt and extra virgin olive oil, we're on a cruise!
I think by now you can tell that I'm really looking forward to summer and no I'm not going on a cruise but this farfalle Mediterranean pasta salad sure gives me the feeling! Who knows, I might get lucky!
When I made this Pesto Pasta Salad I knew that I was going all in this year with the salads because why not? Whenever it's winter there are not enough excuses to find comfort food! we love it! From Slow Cooked Short Rib Ragu (Oven) video here to homemade bread, lentils and rice the list goes on. Surely the same passion should be shared for summer recipes of which I started making this summer recipe collection 2021 I think.
Farfalle Mediterranean Pasta Salad
Just a few reason why you should make this salad, that's if you're still not convinced so here are a few more;
- It's very quick to make
- Easy and delicious
- Light even though its pasta especially if serving as a main for lunch
- Works great as a side with braai / barbecue
The farfalle pasta shape works for this recipe and it's called a farfalle Mediterranean pasta otherwise you can make a penne, linguine version? The farfalle is also known as bow tie pasta because they do look like a cute bow tie don't they, making a rather pretty salad.
More Salad Recipes
Tips When Making This Mediterranean Farfalle Salad
- Try not to overcook the pasta. There's always that fine line of it's not ready and then suddenly it's a second too long! Although pasta is very easy to cook just watch it and rather take it out a few seconds before than after.
- Drain the pasta and let it cool for a few minutes before adding the rest of the ingredients or you have a hot tomato salad, no thanks. If you're in a hurry you can drain, and give them a quick splash under the cold water tap. That also helps incase you find they went that extra second! t
- If you're making this a few hours in advance, I would suggest leaving the dressing until serving. Also, if you like pristine white bocconcini then leave the balsamic until serving too.
In an airtight container for about a day, sorry but we like fresh salads so we make smaller portions. No one wants the salad after a day it starts getting nasty soggy!
If you try this Mediterranean Farfalle Salad please feel free to leave me a comment and a star rating! And if you take a photo of your dish and share it on Instagram, please tag me @anosmickitchen and use the hashtag #anosmickitchen because I love seeing your remakes! Happy cooking????
Mediterranean Farfalle Salad
- 1 cup cherry tomatoes halved (if you can, get mixed colors)
- 2 cups dry farfalle pasta
- ½ cup Kalamata olives pitted
- ½ cup red peppers chopped
- ½ red onion chopped
- 1 handful basil leaves roughly chopped
- ½ cup bocconcini
- 1 ½ tablespoon vegetable spice I used this one
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ½ salt and pepper mix I used this one
- Cook the pasta: Bring enough water in a pot to boil to cook the pasta. Salt it and add the pasta, cook until it still has a bite left to it but cooked, al dente.
- Prep the rest of the ingredients: While the pasta cooks, prep your ingredients. Chop and combine the cherry tomatoes, onion, olives, fresh basil and red bell pepper.
- Combine Once the pasta is cooked and drained, add it to a large bowl and let it cool for a couple minutes while you tidy up. Add a drizzle of olive oil over the pasta to loosen it up a little, vegetable spice, salt and pepper followed by the remaining prepped ingredients.
- Dressing and serve: You can mix the salad dressing in a jar or bowl first or you can add straight to the salad. Extra virgin olive oil, salt & pepper, vegetable spice and then toss everything to combine. Add the balsamic vinegar last.
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