Farfalle and Pesto Salad
Brighten up your table with this vibrant Farfalle and Pesto Salad, a perfect blend of Mediterranean-inspired flavors and fresh, wholesome ingredients. This quick and easy recipe features bow-tie pasta tossed with a velvety homemade basil pesto, made from scratch using fresh basil leaves, pine nuts, Parmesan cheese, and a hint of garlic. Juicy cherry tomatoes, crisp baby spinach, and briny black olives add texture and bursts of flavor, while a touch of lemon juice ties it all together with zesty freshness. Ready in just 35 minutes, this chilled pasta salad is a versatile dish, equally suited for summer picnics, potluck gatherings, or a light, satisfying lunch. Packed with bold flavors and vibrant colors, this farfalle and pesto salad is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 450 g farfalle pasta
- 60 g fresh basil leaves
- 40 g pine nuts
- 60 g Parmesan cheese, grated
- 2 large garlic cloves
- 120 ml extra virgin olive oil
- 200 g cherry tomatoes
- 100 g baby spinach
- 100 g black olives, pitted and sliced
- 1.5 tsp salt
- 1 tsp black pepper, freshly ground
- 1 tbsp lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, according to package instructions (typically 10-12 minutes). Drain the pasta and rinse under cold water until completely cooled. Set aside.
In a food processor, combine basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until a coarse mixture forms.
While the food processor is running, slowly stream in the olive oil until the pesto is smooth and creamy. Add 1 teaspoon of salt and freshly ground black pepper. Pulse a few more times to combine. Taste and adjust seasoning if needed.
Halve the cherry tomatoes and set aside.
In a large mixing bowl, combine the cooked and cooled farfalle pasta, cherry tomatoes, baby spinach, and black olives.
Pour the pesto over the salad ingredients and toss gently to coat everything evenly.
Drizzle lemon juice over the salad and season with the remaining 0.5 teaspoon of salt and additional pepper to taste.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a main dish or side.
Nutrition Facts
Calories |
3349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5418 mg | 236% | |
| Total Carbohydrate | 368.2 g | 134% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 23.1 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
