Butterfly Salad with Spinach and Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g Farfalle
- 500 g spinach leaves, fresher
- 1 glass tomato (s), sun-dried
- 3 spring onion (s)
- 4 tablespoon pine nuts
- 1 clove (s) garlic, crushed or finely chopped, also more
- 6 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 1 small chilli pepper (s), chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the pasta until al dente, drain and rinse with cold water. Cut leaf spinach, spring onions and sun-dried tomatoes into strips or pieces. Toast the pine nuts in a small pan. Put everything in a large bowl.
- Prepare a dressing from the remaining ingredients. Season to taste with salt and pepper. Mix everything well.
- Variations: If you like, you can use e.g., also rocket, instead of spring onions you can also use red onions. Tuna also goes well with this salad.
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