Pasta

Farfalle Salad with Sun-dried Tomatoes and Pine Nuts

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 2 hrs 15 mins
Course Salad
Cuisine European
Servings (Default: 8)

Ingredients

  • 500 g Farfalle
  • 1 bunch spring onion (s)
  • 50 g tomato (s), dried in oil
  • 50 g pine nuts
  • 60 ml olive oil
  • 4 tablespoon balsamic vinegar
  • 1 teaspoon, leveled chili powder
  • salt and pepper
  • oregano
  • garlic
Farfallesalat with Sun-dried Tomatoes and Pine Nuts
Farfallesalat with Sun-dried Tomatoes and Pine Nuts

Instructions

  1. Cook the noodles al dente and drain. Cut the spring onions into rings and the sun-dried tomatoes into strips. Briefly dry roast the pine nuts in a pan.
  2. Mix the pasta, spring onions, tomatoes, olive oil and pine nuts together in a bowl. Season with garlic, oregano and a little balsamic vinegar and season the salad with salt, pepper and chili powder.
  3. The salad tastes best when it can steep for about 2 hours.
Editorial Staff

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.

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