Farfalle Summer Salad

Farfalle Summer Salad

  • Prep: 10 min
  • Cook Time: 26 min
  • Total: 36 min
  • Serving: 8 servings

Tossing Farfalle pasta with ripe seasonal tomatoes, cucumbers, and fresh basil makes a delicious side dish salad. Serve it with a bottle of chilled Chardonnay.


  • 1 box (500 greams) Farfalle pasta
  • 1/3 cup(s) plus 2 tablespoons extra-virgin olive oil
  • Sea salt
  • 3 tablespoons red wine vinegar
  • Freshly ground pepper
  • 1/2 small red onion, thinly sliced
  • 1 small seedless cucumber, sliced
  • 1 pint grape tomatoes, halved
  • 1/4 cup chopped fresh basil


  1. Cook the farfalle ‘al dente’ according to package directions, drain and then return back to the cooking pot. Drizzle with 2 tablespoons of olive oil and toss to coat.
  2. Place the remaining oil into a large salad bowl and whisk thoroughly with the vinegar and a few pinches of salt and pepper. Add the cooled pasta, the red onion, cucumber, tomato, basil and additional salt and pepper to taste. Toss well to combine and then serve.


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