Farfalle Salad With Fresh Tomatoes Recipes

Steps:

• Bring a pot of water to a boil.
• Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
• Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
• Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
• Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
• Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
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Steps:

• Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper.
• Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
• Add pasta to skillet with tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, 1 tablespoon oil, and 3/4 teaspoon fine sea salt in a large bowl; toss to combine. Cook pasta in the boiling water until el dente. Drain in a colander, then spread on a rimmed baking sheet or in a large baking dish, drizzle with remaining 2-1/2 tablespoons oil and toss to coat. Let pasta cool to room temperature. Divide pasta among 4 serving plates. Top with tomatoes and a few spoonfuls of their juices. Dollop with cheese and sprinke with basil, then drizzle with oil and season with coarse sea salt and pepper to taste.

Steps:

• Cook pasta and rinse in cold water. Transfer to a large salad bowl.
• Trim spring onions and chop finely. Add to pasta with tomatoes, spinach, pine nuts, oregano.
• To make dressing: combine oil, red pepper, garlic, salt and pepper in a small, screw-top jar and shake until combined. Pour over salad, toss and serve.

Steps:

• Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.

Steps:

• In a large bowl, combine the tomatoes, parsley, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon olive oil, 2 teaspoons of salt and pepper to taste. Marinate for 30 minutes. Toss with the farfalle.
• In another bowl, toss together the shaved artichoke, 1 tablespoon of lemon juice, 1/2 teaspoon of olive oil, 1/2 teaspoon of salt and pepper to taste. Divide the pasta salad among 4 plates. Top with the artichoke mixture and the Parmesan. Sprinkle with the mint and serve.