Thursday, November 18, 2010

Farfalle Salad

I love Farfalle. I know I am a child for saying that, but for farfalle, I will do anything. These great flavors came to me because of their colors and the idea that I can put anything into a pasta salad. Sorry for the poor photo, the light in my house is not that great after dark and I didn't have time to set up lighting. I guess to get the full affect, you will have to make it yourselves!

You will need:

~Farfalle, cooked, rinsed in cold water and set aside
~Asparagus, steamed, chopped, set aside
~Grape or Cherry Tomatoes, cut in halves
~Red Bell Peppers, chopped
~Small White Onion, finely chopped

~Balsamic vinegar, get a good one!
~Extra Virgin Olive Oil, again, a good one!
~Sea Salt
~Fresh Basil and Italian Parsley

There is no trick to how you do this, honestly. I like to keep the farfalle warm as well as the asparagus and then put the oil, herbs and onion in. This will allow for the flavors to marry each other while the dish cools. As they are getting hitched, prepare your other veggies and toss them in. Add the Balsamic and then salt and toss one last time. Cover and cool. It is extra tasty if you let it settle into the married life for a few hours in the fridge before eating!

This is somewhat of an uninspiring post with a very uninspiring picture, but I urge you to try this recipe! It is so yummy!

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