Farfalle al zucchini e limone
Easy
Serve hot
Greek farfalle salad
Easy
Serve cold
Print recipe
Ingredients
- Farfalle (A4) - 250 g
- Cucumber (half rings) - 50 g
- Red pepper (macédoine) - 80 g
- Red onion (half rings) - 15 g
- Multicolored cherry tomatoes - 40 g
- Greek black olive +/- 7 pcs.
- Olive oil - ½ tbsp.
- Lemon juice - ½ lemon
- Feta cheese - 30 g
- Flat-leaf parsley
- Salt and pepper
- Mint (decoration)
Preparation
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Ingredients
- Farfalle (A4) - 250 g
- Cucumber (half rings) - 50 g
- Red pepper (macédoine) - 80 g
- Red onion (half rings) - 15 g
- Multicolored cherry tomatoes - 40 g
- Greek black olive +/- 7 pcs.
- Olive oil - ½ tbsp.
- Lemon juice - ½ lemon
- Feta cheese - 30 g
- Flat-leaf parsley
- Salt and pepper
- Mint (decoration)
Greek farfalle salad
Preparation
Mix lemon juice and olive oil in a bowl and season to taste. Add all the vegetables (except the flat-leaf parsley) and mix well. Then add the still frozen farfalle tricolore. Cover everything well and let it thaw in the fridge.
Just before serving, add the flat-leaf parsley, dress and finish with the crumbled feta and the mint sprig.