Farfalle Pasta Salad with Watermelon, Asparagus, and Feta
Farfalle Pasta Salad with Watermelon, Asparagus, and Feta
40 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- No Meat
- Short
- Spring Recipes
- Summer Recipes
- Weekend
- Weeknight
Mustard on Watermelon? Try this watermelon pasta salad recipe instead!
Chef Lorenzo Boni Recipes
Chef Lorenzo's Recipe Collection
Ingredients
Serves 6
| 1 | Box Barilla® Farfalle Pasta |
| 7 | Tablespoons extra virgin olive oil |
| 2 | Tablespoons sherry vinegar |
| 1 | Tablespoon honey |
| 3 | Cups watermelon, diced into small pieces |
| 1 | Bunch asparagus, cut into ½ - inch pieces |
| ½ | Cup mint, hand torn |
| 1 ½ | Cups feta, crumbled |
| To taste | Sea salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil, season with salt and add pasta, cooking it one minute less than the time recommended in the package directions.
Step 2
Drain pasta, toss with 1 TBSP of extra virgin olive oil and place on a cooking sheet to cool.
Step 3
While pasta is cooling, put vinegar and honey into a large bowl and stir.
Step 4
Slowly whisk the remaining extra virgin olive oil into the vinegar honey mixture until the dressing comes together.
Step 5
Add the pasta, watermelon, asparagus, and mint and gently stir everything together.
Step 6
Fold in half of the feta cheese and garnish with remaining feta prior to serving.
Farfalle
Farfalle, dating back to the 1500s, originated in the Lombardia and Emilia-Romagna part of Northern Italy. Farfalle, which means “butterfly” in Italian, are rectangular or oval pieces of pasta that are pinched in the middle.
Barilla® Farfalle is made with non-GMO ingredients. For more information, please read our position.
- Shape Farfalle
- Cook time 11–12 mins
- Pack size 16 oz.
- Range Classic Blue Box