Friday, June 6, 2014

Anna Sultana’s Farfalle Salad

She used farfalle (bow-tie pasta).

Farfalle aren’t served often enough.
They’re a little different, both in appearance and texture.
Something solid to bite into, and easy to pick up with a fork.
And the kids get a kick out of them.

Well, Ma served farfalle in a very nice salad.
Of course there’s a bit more to it than there is in Carmela’s recipe.
Ma’s recipe is more of a complete meal.
It’s just our Maltese way.


Hints:

If you’d prefer - or have on hand - a different pasta, such as elbow, no problem.

You can substitute 2 Cups halved cherry tomatoes or whole grape tomatoes for the chopped regular tomatoes.
You can also use mushrooms, or green pepper strips, or corn, or 1-inch asparagus pieces.  Or a mixture, if you’re trying to use up odds and ends.

Use your favourite Italian Dressing - store bought or homemade - as spicy or as mild as you like.

You can add 2 Cups cooked chicken or pork strips or diced bacon just before serving.

If you’d like to prepare this salad in advance, don’t add the tomatoes and dressing until an hour before serving.

                        Farfalle Salad


16 servings, 1 cup each

Chop and keep the broccoli separate
broccoli florets - enough for 2 Cups
1 red pepper 
3 tomatoes

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound farfalle 
Cook, stirring frequently, until the pasta is almost al dente.
Add
the broccoli florets 
Cook another 3 minutes.
Drain the pasta and broccoli and rinse with cold water.
Place in large bowl. 
Add 
the chopped red pepper and tomatoes 
1 Cup Italian Dressing 
Mix lightly.
Refrigerate 1 hour. 

Stir gently before serving.
Top with
1/2 Cup grated Parmesan cheese 

Serve immediately.

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