Mediterranean Farfalle Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g Farfalle
- 4 tomato (s), Roma
- 2 scoops mozzarella
- 50 g tomato (s), dried or semi-dried, pickled in oil
- 6 tablespoon olive oil, extra virgin
- 2 tablespoon balsamic vinegar reduction
- sea-salt
- Pepper, black, freshly ground
- 1 bunch fresh basil
Print Recipe
Pin Recipe Instructions
- Cook the farfalle in plenty of salted water according to the instructions on the packet until al dente, drain and rinse with cold water. Drain well and transfer to a large bowl.
- Wash the Roma tomatoes, cut them in half, remove the green stalk, cut the tomatoes into approx. 1 cm cubes and place them over the farfalle. Drain the mozzarella, also dice and add to the pasta. Drain the dried tomatoes a little, chop them finely and add to the other ingredients. Mix the olive oil and balsamic vinegar reduction well in a smaller bowl, season with plenty of sea salt and freshly ground black pepper, pour over the pasta mixture and mix well. Pluck the basil leaves from the stalks, cut into fine strips (save a few leaves for garnish) and mix in as well. Let the salad steep for at least 30 minutes, season if necessary before serving.
- An ideal salad for (grill) parties, Mediterranean evenings or with roasted meat. The salad is very easy to prepare and can be kept covered in the refrigerator for a few days. Mix in the basil just before serving.
- For larger occasions you can easily prepare four to five times the amount in a correspondingly large bowl.
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