Farfalle pasta salad

Farfalle Pasta Salad

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carol tonyan


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.


★★★★★ 1 vote

15 Min
15 Min
Stove Top


  • 1 medium
    zest and juice from lemons
  • 2
    garlic cloves
  • 3/4 tsp
  • 3/4 tsp
  • 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

How to Make Farfalle pasta salad


  1. Combine lemon zest and juice from lemon in large bowl with garlic, pepper salt and oil and roasted peppers.
  2. Chop artichokes and add to bowl and marinate for 30 minutes.
  3. Meanwhile, 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.

Printable Recipe Card

About Farfalle pasta salad

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

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