Baby Bow Tie and Walnut Pasta Salad
- serves 8
Tiny bow tie pasta, or farfallini, served with onion, sweet green pepper, chopped walnuts, cherry tomatoes and fresh coriander.
1 ½ cup farfallini, pasta
1 Tbsp vegetable oil
half onion, chopped
¾ chopped walnuts
½ cup chopped sweet green pepper
2 Tbsp extra virgin olive oil
¼ tsp cider vinegar
¼ tsp salt
2 Tbsp chopped fresh coriander
1 cup cherry tomatoes, quartered, or, chopped, tomatoes
fresh coriander, sprigs
1. In skillet, toast 1/2 cup of the pasta over medium heat, stirring often, until light brown, about 5 minutes.
2. In saucepan of boiling salted water, cook toasted and remaining pasta until tender but firm, 7 to 8 minutes. Drain and rinse under cold water; drain well and set aside in large bowl.
3. In skillet, heat vegetable oil over medium heat; cook onion, stirring often, just until slightly softened, 2 minutes. Add walnuts; cook for 2 minutes. Stir in green pepper; cook for 1 minute. Pour over pasta; let cool.
4. In small bowl, whisk together olive oil, vinegar, salt and pepper; pour over pasta mixture. Add chopped coriander and toss to combine. (Make-ahead: Cover and refrigerate for up to 1 day.) Garnish with tomatoes and coriander sprigs.