Back in 2010 I posted Carmela Soprano’s Bow Ties with Fresh Tomatoes and Mozzarella recipe.
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.
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.
16 servings, 1 cup each
Chop and keep the broccoli separate
broccoli florets - enough for 2 Cups
1 red pepper
In a large pot place
4 quarts water
salt to taste
Bring to a boil.
1 pound farfalle
Cook, stirring frequently, until the pasta is almost al dente.
the broccoli florets
Cook another 3 minutes.
Drain the pasta and broccoli and rinse with cold water.
Place in large bowl.
the chopped red pepper and tomatoes
1 Cup Italian Dressing
Refrigerate 1 hour.
Stir gently before serving.
1/2 Cup grated Parmesan cheese