Organic Farfalle Pasta Salad
Our Organic Farfalle scoops up bright, creamy basil pesto, mozzarella cheese and fresh vegetables for this anytime, summer classic. Serve with a drizzle of extra virgin olive oil for a final flair.
Warmer weather has a way of bringing people together. Around picnic tables. On apartment balconies. Under strings of backyard lights. Pasta is shared, stories are passed around and laughs are generous. Some dishes belong to a season – others become part of the memories made in it.
Prep Time
1 hr 30 min
Cook Time
25 min
Total Time
1 hr 55 min
Serves
4
Difficulty
Easy
Ingredients
Scale
- 400 grams Farfalle
- 190 grams basil pesto
- 2 tablespoons extra virgin olive oil
- Lemon (juice of 1)
- Salt and pepper (to taste)
- 100 grams cherry tomatoes (cut in half)
- 100 grams bocconcini or mozzarella cheese (diced)
- 100 grams grilled asparagus (roughly chopped)
- 100 grams marinated eggplants
- Fresh basil leaves
Farfalle
Directions
- 1
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions. Drain Farfalle "al dente" and set aside.
- 2
In a large bowl, pour the basil pesto (you can prepare it at home following the traditional recipe from Liguria region, or you can use your favorite ready-made basil pesto) and add the extra virgin olive oil and the lemon juice, stirring well with a kitchen whisk to allow the ingredients to blend.
- 3
Add the pasta to the bowl and stir gently until the pasta blends fully with the pesto sauce; then add the cherry tomatoes, the bocconcini (or mozzarella cheese), the grilled asparagus, the marinated eggplants and the basil, mixing one last time.
- 4
Refrigerate for at least one hour and serve with a drizzle of extra virgin olive oil according to taste.
