Description
Farfalle summer salad with asparagus, peppers, and feta combines elegant bow tie pasta with tender blanched asparagus, colorful bell peppers, red onion, and tangy feta cheese.
Ingredients
12 oz farfalle (bow tie) pasta
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 red bell pepper, diced
1 yellow bell pepper, diced
1/4 cup red onion, thinly sliced
4 oz feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/3 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
1 garlic clove, minced
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook farfalle until al dente.
2. Add asparagus pieces to pasta water during last 2 minutes of cooking. Drain and rinse under cold water.
3. Whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper.
4. Add cooled pasta and asparagus, bell peppers, red onion, feta, and parsley to large bowl.
5. Pour dressing over salad and toss gently to combine.
6. Chill for 20 minutes before serving.
Notes
Blanch asparagus briefly to keep bright green color and crisp texture.
Use a mix of colorful bell peppers for visual appeal.
Store covered in refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 510mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg