- Farfalle pasta (butterflies, bows) 300 g
- Corn (canned) 140 g
- Cherry Tomatoes 150 g
- Broccoli 150 g
- 1 carrot
- Olives (olives) b / c 150 g
- Cucumber 150 g
- Salt to taste
- Pepper to taste
- Olive oil 3 tbsp
- Lemon juice 3 tbsp
- Main Ingredients Carrot, Cucumber
pan, salad bowl, knife, cutting board, grater
Step 1: prepare the ingredients.
Boil the pasta in accordance with the instructions on the packaging (in my case, 8 minutes), and do not spare water.
Peel and grate the carrots.
Divide broccoli into inflorescences and boil in salted water for 3-4 minutes, after cooking, dip the broccoli in cold water, then dry and cut.
Rinse the tomatoes and cut them into halves.
Cucumber chopped into a cube.
Dice the olives (olives).
Step 2: mix and season the farfalle pasta salad.
In a bowl, mix all the ingredients prepared for the salad.
In a bowl or saucepan, whisk the olive oil with lemon juice. Add salt and pepper to the dressing. Shuffle.
Pour the dressing into the salad and mix, you can serve! If necessary, top with balsamic sauce, but this is not necessary.
Step 3: serve the farfalle pasta salad.
Farfalle pasta salad serve immediately after cooking or chilled. This is a tasty and hearty dish for the whole family.
Enjoy your meal!