Farfalle Pasta Salad Recipe

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Farfalle pasta salad

carol tonyan

By
@caroltonyan

You can change this by replacing the almonds with Parmesan cheese if you are not vegan. I took a version of this recipe from Sunset Magazine and tried it. I thought it was delicious.

Rating:
★★★★★ 1 vote
Serves:
6
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

1 medium
zest and juice from lemons
2
garlic cloves
3/4 tsp
pepper
3/4 tsp
salt
1/4 c
olive oil
1 jar(s)
(16 oz.) roasted red bell peppers rinsed and drained
3/4 lb
artichokes, canned in water or frozen
12 oz
farfalle pasta
1 c
ground almonds (coarsely ground divided)
1/2 c
flat leaf parsley

Step-By-Step

1Combine lemon zest and juice from lemon in large bowl with garlic, pepper salt and oil and roasted peppers.
2Chop artichokes and add to bowl and marinate for 30 minutes.
3Meanwhile, cook pasta as directed. Drain and save 2 cup of pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup of almonds. Mix in a little pasta water if needed to loosen. Serve with remaining almonds.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #vegan-pasta