Farfalle salad with grilled vegetables. A deliciously refreshing vegetarian farfalle salad with grilled vegetables that you can eat hot or cold. A very simple and time-saving recipe. Did you know that farfalle in Italian means butterflies and that farfalle is plural of farfalla. Check out my recipe!
Farfalle salad with grilled veggies (2 persons)
250 grams of farfalle pasta ( I use from Molisana. It has a ribbed structure)
125 gram pesto flavor with old cheese (from the brand Heks’ n Kaas. If this is not available, then you can make it yourself by mixing the pesto flavor with old cheese with a mixer)
1 stem of spring onion
1 sweet red bell pointed pepper
1 small zucchini
1 jar of black olives
10 pieces of green capers
salt ( i use Himalayan salt myself)
4 tbsp olive oil
1.Boil 250 grams of farfalle according to the instructions on the package. Once farfalle pasta is cooked, put it in a colander and rinse with cold water to allow it to cool faster. Then you put them aside.
2.You halve the pointed pepper and remove the seed list. Cut the zucchini into 3 long slices. Then put 4 tablespoons of olive oil and 1 half teaspoon of salt in a bowl and mix them well. Next, rub the halved pointed pepper and the zucchini slices well on both sides with olive oil-salt mix. You put the grill pan on high heat until it is hot enough to grill the halves of the pointed pepper and the zucchini slices. You grill them alternately for a few minutes.
3.Put Farfalle pasta in a large bowl and mix well with “Heks’ n Kaas” with pesto and old cheese. Once the grilled vegetables are ready, cut them into cubes and add them to the bowl of farfalle pasta.
4.You finely chop 1 small stalk of spring onion and add it to the bowl with farfalle pasta along with the black olives and green capers. Then mix well. You can add salt to taste. Enjoy your meal!