Varied Florentine Salad of Sweet Peppers with Farfalle Pasta
2 servings
20 minutes
Colorful Florentine salad with sweet peppers and farfalle pasta is a harmony of taste and colors inspired by sunny Italian landscapes. Farfalle, or 'butterflies', add lightness and playfulness to the dish, while three-colored sweet peppers, cherry tomatoes, and fresh cucumbers create a picturesque palette. Dressed with light mayonnaise and aromatic pesto sauce, the salad gains a delicate creamy hue with expressive Mediterranean notes. Grated cheese completes the composition with a soft, stretchy accent. This salad is perfect as a light standalone dish or as a side to meat and fish. It is fresh, invigorating, and surprisingly delicious, revealing the richness of Italian culinary traditions in every bite.
1
Boil the pasta until cooked.
- Farfalle pasta (butterflies): 200 g
2
Remove the seeds from the three colored peppers and cut them into triangles. Also, slice the cucumbers, red onions, and cherry tomatoes.
- Sweet pepper: 1 piece
- Cucumbers: 1 piece
- Red onion: 0.5 piece
- Cherry tomatoes: 100 g
3
In a bowl, mix the cooked pasta, vegetables, and dress with vegan mayonnaise and pesto sauce. Serve with grated cheese.
- Farfalle pasta (butterflies): 200 g
- Sweet pepper: 1 piece
- Cucumbers: 1 piece
- Red onion: 0.5 piece
- Cherry tomatoes: 100 g
- Cheese: to taste
- Salt: to taste
- Mayonnaise: to taste
- Pesto: to taste