Baby Bow Tie and Walnut Pasta Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| PER SERVING: about | - |
| cal | 243 |
| pro | 6 g |
| total fat | 13 g |
| sat. fat | 1 g |
| carb | 27 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 157 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 8 |
| vit A | 2 |
| vit C | 15 |
| folate | 25 |
Farfallini are tiny bow tie-shaped pasta; other small pastas, such as orzo (rice-shaped pasta), stellini (small star-shaped pasta) and ditalini (small tube-shaped pasta) are also suitable. Toasting some of the pasta boosts the flavour as well as the visual appeal.
Ingredients
- 1 1/2 cups (375 mL) farfallini pasta
- 1 tbsp vegetable oil
- 1/2 onion, chopped
- 3/4 cup chopped walnuts
- 1/2 cup chopped sweet green peppers
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- Pinch pepper
- 2 tbsp chopped fresh coriander
- 1 cup quartered cherry tomatoes, or chopped tomatoes
- Fresh coriander sprig
Preparation
In skillet, toast 1/2 cup (125 mL) of the pasta over medium heat, stirring often, until light brown, about 5 minutes.
In saucepan of boiling salted water, cook toasted and remaining pasta until tender but firm, 7 to 8 minutes. Drain and rinse under cold water; drain well and set aside in large bowl.
In skillet, heat vegetable oil over medium heat; cook onion, stirring often, just until slightly softened, 2 minutes. Add walnuts; cook for 2 minutes. Stir in green pepper; cook for 1 minute. Pour over pasta; let cool.
In small bowl, whisk together olive oil, lemon juice, salt and pepper; pour over pasta mixture. Add chopped coriander and toss to combine. (Make-ahead: Cover and refrigerate for up to 1 day.) Garnish with tomatoes and coriander sprigs.
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