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Italian farfalle salad

updated

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Ingredients for 4 servings:

  • 300 g whole wheat pasta (farfalle)
  • 100 g arugula, fresh
  • 50 g dried tomatoes
  • 250 g cocktail tomatoes
  • 1 garlic clove(s)
  • 50 g pine nuts
  • 3 tsp pesto, green
  • 2 tsp mustard, medium hot
  • 2 tsp honey, liquid
  • 2 tsp olive oil
  • Salt and pepper, from the mill
  • 1 tsp Parmesan, grated, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

low-fat

Cook the farfalle according to the instructions until al dente. Toast the pine nuts in a non-stick pan without fat. Finely chop the garlic, cherry tomatoes, and sun-dried tomatoes. Wash the arugula and chop it up a little, if desired. For the salad dressing, mix the green pesto with mustard, honey, olive oil, salt, and pepper, and season to taste. Combine the prepared salad ingredients and the salad dressing and sprinkle with Parmesan cheese, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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