The farfalle is something I serve hot on most occasions, but it’s just as good cold. I usually serve it with dinner one night, refrigerate the leftovers, and serve it cold the next day with lunch. In fact, it actually tastes better the next day. I’m taking it with me to my family’s Fourth of July picnic.
Farfalle Salad
- 4 cups dry farfalle pasta
- One large carrot, shredded
- 1 cup cherry tomatoes, halved
- Two cloves of garlic, minced
- 2 tablespoons of olive oil, plus additional 1/2 tablespoon
- 1 teaspoon sea salt
- 1/2 cup chicken broth
- Fresh ground pepper
- Fresh basil leaves
Directions:
1. In a large pot, bring 4 quarts of water to a boil. Cook pasta according to the directions on the packaging. Once pasta is cooked, drain and set aside.
2. Heat up 2 tablespoons of olive oil in a large saucepan. Add salt and garlic and sauté for about a minute. Add carrots and sauté for two minutes. Add chicken broth and bring to a simmer. Mix in pasta, stir for another minute and then turn off heat. Let it cool for about ten minutes, then place in a container.
3. Mix in tomatoes, 1/2 tablespoon of olive oil, and pepper. Add fresh basil leaves. Let it cool a little longer, then cover it with a lid or cling wrap. Put container in the refrigerator.
Serves: eight
Preparation time: fifteen minutes plus cooking time for pasta
Photo courtesy of Patrick Moore
