Farfalle Salad with Tomato Pesto and Grilled Zucchini

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 6)

Ingredients

Farfall Salad with Tomato Pesto and Grilled Zucchini

Instructions

First cook the pasta until al dente. Drain and let cool down a bit.
Cut the zucchini into 1 cm thick slices and grill them in a grill pan until light brown on both sides. If you don`t have a grill pan, you can of course use a baking sheet. Then clean the peppers and cut into small cubes. Wash the tomatoes and cut once lengthways and crossways.
Mix all vegetable ingredients with the Farfalle, add the pesto if you like and season with balsamic vinegar, oil, salt and pepper to taste. Wash the basil and mix in small pieces before serving.
The salad can be prepared very well and goes very well with a ciabatta but also with grilled food. Also delicious with grilled cheese.
Tip: Also very tasty with grilled aubergine or mushrooms.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.