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Pasta Salad with Nuts and Veggies Recipe

Pasta Salad with Nuts and Veggies
Source: Iga

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Ingredients

  • 250 ml (1 cup) fresh mushrooms
  • 175 ml (3/4 cup) walnuts, chopped
  • 60 ml (1/4 cup) sun-dried tomatoes
  • 450 g (1 lb) farfalle pasta, cooked al dente
  • 1 broccoli
  • 60 ml (1/4 cup) Parmesan cheese, grated
  • 175 ml (3/4 cup) olive oil
  • To taste, salt and pepper
  • 30 ml (2 tablespoons) fresh basil, chopped
  • 2 garlic cloves
  • 60 ml (1/4 cup) wine vinegar
  • 1 red bell pepper
PREP TIME
20m
COOK TIME
5m
TOTAL TIME
25m
YIELD
de 4 à 6 portions

Instructions

  • Preheat oven broiler.
  • Cut the red bell pepper in half and remove the seeds.
  • Place on a cookie sheet and brown under the broiler for 4 to 5 minutes.
  • Remove from the oven and let cool.
  • Peel, chop finely, and set aside.
  • Combine the vinegar, garlic, basil, salt, and pepper in a bowl.
  • Using a whisk, slowly incorporate the olive oil and then the Parmesan.
  • Transfer the red pepper and broccoli into a large bowl.
  • Add the remaining ingredients and pour the dressing on top.
  • Toss, adjust the seasoning, and serve.

Dinner

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A recipe from Iga

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