Mediterranean Farfalle Salad
Think summer, a cruise ship, the Mediterranean and this Mediterranean farfalle salad and we set to sail friends! This salad is light, breezy and with the right balance of balsamic, extra virgin olive oil and sea salt you'll be back for more.
Servings :4 people
Ingredients
- 1 cup cherry tomatoes halved (if you can, get mixed colors)
- 2 cups dry farfalle pasta
- 1/2 cup Kalamata olives pitted
- 1/2 cup red peppers chopped
- 1/2 red onion chopped
- 1 handful basil leaves roughly chopped
- 1/2 cup bocconcini
Vinaigrette
- 1 1/2 tbsp vegetable spice I used this one
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 salt and pepper mix I used this one
Instructions
- 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.
Notes
Al dente Pasta
Sometimes my recipes will tell you to cook the pasta until al dente and as I've explained before it simply means 'to the tooth'. In this recipe I've said "cook until it still has a bite to it" because some pasta packets will say 7 minutes when in fact you might find the pasta is still hard at 7 minutes so it's best to taste it. Just one bite into one pasta will tell you if it's what you want.
For salads pasta should be cooked with a bite left to it.
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