Mediterranean Farfalle Recipes
MEDITERRANEAN FARFALLE
This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favorite vegetable. Serve warm or cold.
Provided by Karyn Knight
Categories Side Dish
Yield 7
Number Of Ingredients 9
Steps:
- Cook pasta in salted, boiling water until al dente.
- While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
- Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.
Nutrition Facts : Calories 691.8 calories, Carbohydrate 39.7 g, Cholesterol 62.1 mg, Fat 48 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 13.4 g, Sodium 893 mg, Sugar 2.6 g
MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD
From the San Giorgio box. The red wine vinegar makes this a sweet pasta salad. The beans makes this a satisfying light meal.
Provided by LaJuneBug
Categories Beans
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
- Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
- Let stand 5 minutes. Stir in oil.
- Add cooled pasta, beans, and seasoning; toss lightly until well blended.
- Cover; refrigerate 2 hours.
Nutrition Facts : Calories 456.4, Fat 15.7, SaturatedFat 2.2, Sodium 280.2, Carbohydrate 64, Fiber 8.1, Sugar 1.6, Protein 15.5
MEDITERRANEAN PASTA SALAD FOR A CROWD
A pasta salad loaded with veggies, great to take for a potluck or to serve at a big BBQ. Best to prepare a day ahead of time so it has time to absorb all the flavors
Provided by SuperSpike
Categories Beans
Time 45m
Yield 4 quarts, 30 serving(s)
Number Of Ingredients 16
Steps:
- Boil pasta in salted water until al dente.
- Prepare vegetables as listed.
- Drain and rinse all canned items.
- Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
- Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
- Add parsley for extra color, add a splash of red wine vinegar (optional) to "brighten" the flavor.
- The next day, add the remaining salad dressing before serving, and stir thoroughly.
Nutrition Facts : Calories 178.1, Fat 5.6, SaturatedFat 1.1, Cholesterol 1.5, Sodium 288.6, Carbohydrate 26.7, Fiber 3, Sugar 2.6, Protein 6
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