Salad Pasta Farfalle
Farfalle Pasta Salad is a refreshing, filling, and completely plant-based cold dish! Perfect for a light lunch, picnic lunch, or side dish. Chewy butterfly pasta combined with fresh vegetables, olives, plant-based cheese and a savory, sour olive oil sauce. This dish is very special because of the combination of diverse textures, balanced flavors and can be prepared in advance or still delicious when served cold without reducing its freshness.
Shared by Nora
Time
25 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #the main ingredient:
- 200 grams of farfalle pasta (butterfly-shaped)
- One bunch of fresh lettuce, roughly torn
- 50 grams black/green olives without seeds
- One fresh tomato, diced
- 50 grams of vegetable cheese (soy cheese/peanut butter), roughly chopped
- One sweet corn, boiled, remove the kernels
- #sauce ingredients;
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar/wine vinegar
- One clove of garlic, finely chopped
- 1/2 teaspoon oregano powder
- Salt and black pepper to taste
- A little lime juice
👩🍳 Instructions
- 1
Boil the pasta in boiling water with a little salt until cooked through and chewy (al dente), drain and rinse with cold water to prevent sticking.
- 2
Mix all the vegetable ingredients, olives, corn and vegetable cheese in a large container with the pasta
- 3
Mix all the sauce ingredients in a small bowl, whisk until combined, then pour over the pasta mixture.
- 4
Stir slowly until well blended, taste and adjust the taste.
- 5
Serve immediately or refrigerate for a while to keep it fresher. Your special treat is ready to be enjoyed!