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–+ servings

Pasta Salad

Miranda | My Anosmic Kitchen
A creamy and delicious farfalle (butterfly pasta) wrapped in a tasty basil pesto and combined with fresh & colorful peppers and other veggies.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 2 cups farfalle pasta
  • 1/2 cucumber (cubed)
  • handful of cherry tomatoes (halved)
  • a couple of radish (about 3 little ones)
  • 1 yellow pepper (1/2 if they too big)
  • 1 red pepper (1/2 if too big)
  • 1 small red onion thinly sliced
  • olives
  • 1/4 small red cabbage finely diced
  • 2 tbsp basil pesto
  • 2 tbsp olive oil
  • 1/2 fresh lime
  • raw mixed nuts & seeds for sprinkling (optional)
  • salt & pepper to taste
  • tiny sprinkle of chili powder or chili flakes (also optional)

Instructions
 

  • Cover the pasta in water and cook for about 7 minutes or until al dente "to the tooth" so not soft because you want a bit of crunch in the pasta. When you can bite into it without it feeling raw against your tooth then its ready.
  • Meanwhile prepare you veggies by chopping, slicing and dicing everything into bite sized pieces.
  • Get a large bowl out to mix the pasta and basil. Drain the pasta and toss into the bowl. Add the pesto and the olive oil and mix it up until all the butterfly farfalle pasta is covered in the basil and olive oil.
  • Now toss that into your actual salad bowl (then it's not messy)
    Now start adding in all the veggies and gently wrap everything together.
  • Sprinkle salt & freshly cracked pepper to taste, chili if you're using any, a drop or olive oil if you need.
    Squeeze some fresh lime juice over and sprinkle raw nuts & seeds.
    Enjoy xoxo
    Stays very well in the fridge for a day if it lasts!
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