Barilla Farfalle Pasta Salad with Grilled Vegetables
Barilla Farfalle Pasta Salad with Grilled Vegetables
25 minutes total / Calories 645.9
Ingredients
Serves 4
| 340g | Barilla Farfalle |
| 250g | Ripe Truss Tomato, Cut In 1 Cm Cubes |
| 1 | Chilli, Deseeded, Thinly Sliced |
| 1 | Garlic Clove, Crushed |
| 1 | Lime, Juiced |
| 30g | Dijon Mustard |
| 1 | Cucumber, Remove Seeds and Cut in 0.5cm Cubes |
| 120mls | Extra Virgin Olive Oil |
| 1 | Zucchini, Cut in 0.5 Cm Slices |
| 1 | Carrot, Cut in 0.5 Slices |
| 1 | Baby Eggplant, Cut in 0.5cm Slices |
| 10 | Leaves of Fresh Basil, Chopped |
| To taste | Salt & Pepper |
| Rock Salt, for Pasta Water |
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
To make the dressing, whisk the olive oil, chili, crushed garlic, mustard and lime juice and season with salt and pepper. Set aside.
Step 2
Bring a pot of water to the boil, add the rock salt, we recommend 7 grams per litre of water. Drop the pasta in and stir. Cook following the instructions on the box and drain.
Step 3
Meanwhile, grill the zucchini, carrot and eggplant, then cut into strips. Place the tomatoes and cucumber in a bowl ready for the cooked pasta to be tossed through.
Step 4
Toss the drained pasta with the tomatoes and grilled vegetables. Pour the dressing and gently stir through. Mix until the pasta and vegetables are evenly coated, finish with fresh basil and serve.
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 small squares of pasta that are pinched in the middle.
- Shape Farfalle
- Cook time 10 mins
- Pack size 500g
- Range Collezione