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Farfalle with vegetables


To make an excellent cold pasta salad, it is important to cook the pasta according to the instructions given on the packet, but then it must be cooled by laying it out flat on large plates.


In a pan with hot oil, brown the chopped garlic and add the well washed mushrooms cut into small pieces. As soon as they are cooked, add the squares of pepper and complete the cooking time. Season with salt and pepper and add the finely diced tomatoes. Embellish the sauce with strips of courgette flowers, roughly chopped herbs, walnut halves, capers and the cooked, finely cut red beets and leave to cool. Cook the pasta in boiling, salted water following the instructions on the packet and drain when it is “al dente”. Cool well and then dress with the cold sauce. Garnish the dish with torn basil leaves and serve.

Ingredients for 4 people
400 gr Farfalle
120 gr chanterelle mushrooms
120 gr common beet
80 gr peppers
80 gr tomatoes
4 gr courgette flowers
25 gr chopped walnuts
4 leaves basil
30 gr capers
1 clove garlic

Special shapes

031 Farfalle

031 Farfalle031 Farfalle confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g