Farfalle salad in a flash
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By CATHERINE NICHOLS Chicago Tribune - Published: June 16, 2009
For a quick dinner, a pasta salad can't be beat. By the time the pasta's cooked, you can have the veggies and salami chopped.
1. Cook 12 ounces farfalle according to package directions until al dente.
2. Cut a head of broccoli and 8 ounces sugar snap peas into bite-size pieces. Cook in boiling water 2 minutes.
3. Cut 1/2 pound salami into bite-size pieces.
4. Cut 1 pint of cherry tomatoes in half.
5. Combine all ingredients plus 1/2 cup (or to taste) of your favorite vinaigrette. Easy additions include fresh grated Parmesan cheese and a handful of pine nuts.
Serves 4.
15