Farfall 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
- 500 g pasta (Farfalle)
- 1 large pepper (s), orange
- 2 zucchini
- 1 bowl tomato (s) (date tomatoes)
- 1 glass pesto (tomato pesto) or homemade
- Salt and pepper, freshly ground black
- Balsamic, bianco
- olive oil
- basil
Print Recipe
Pin Recipe 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.
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