Farfalle Salad
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Combine the peppers, onion, peas, scallions, and olives in a bowl
2
Reserve
3
Bring a large pot of salted water to a boil with the olive oil
4
Cook the pasta according to package directions
5
Drain, reserving 1/2 cup of the cooking water
6
Remove the pasta to a bowl and toss with 1/4 cup of the pasta water
7
Add the pesto and reserved vegetables to the pasta; toss to combine
8
Toss with cheese and season with salt and pepper, to taste
9
Let it rest at room temperature
10
Serve immediately or refrigerate for up to 1 day
11
Bring to room temperature 30 minutes before serving
12
Add more pesto and hot water to thin if necessary
13
Combine the peppers, onion, peas, scallions, and olives in a bowl
14
Reserve
15
Bring a large pot of salted water to a boil with the olive oil
16
Cook the pasta according to package directions
17
Drain, reserving 1/2 cup of the cooking water
18
Remove the pasta to a bowl and toss with 1/4 cup of the pasta water
19
Add the pesto and reserved vegetables to the pasta; toss to combine
20
Toss with cheese and season with salt and pepper, to taste
21
Let it rest at room temperature
22
Serve immediately or refrigerate for up to 1 day
23
Bring to room temperature 30 minutes before serving
24
Add more pesto and hot water to thin if necessary