Warm Farfalle Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
This "salad" comes together quickly and is a perfect weeknight dinner.
  • 1 medium carrot, peeled and julienned
  • 1 can artichoke hearts, drained and chopped
  • 1 can garbanzo beans, drained
  • 1 cup baby spinach leaves, cut into thin slices
  • 1 stalk celery, diced
  • ¼ teaspoon lemon zest
  • ½ pound farfalle pasta
  • ¼ cup lemon juice
  • ⅔ cup grapeseed oil (or olive oil)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon sugar
  • ½ cup feta cheese, crumbled
  1. Boil pasta in a pot of boiling water for 11 minutes. Meanwhile, chop the carrot, artichoke hearts, spinach and celery. Zest a bit of the lemon before cutting it to juice it for the dressing. (I often forget to zest before I halve my lemon and there is nothing more annoying than trying to zest a cut lemon.)
  2. Mix the lemon juice and oil in a bowl with the salt and pepper and whisk to combine.
  3. Drain the pasta through a colander. While the pasta drains, place the beans, and all of the remaining ingredients, except the dressing and feta in the empty (hot) stock pot. Mix in the drained pasta and half of the dressing. Stir to combine the ingredients thoroughly. Taste and add more dressing, as needed.
  4. Season with additional salt and pepper. Pour the warm salad onto a serving platter and top with the crumbled feta. Serve immediately with garlic bread.
Recipe by kelly yandell at http://www.themeaningofpie.com/2012/11/warm-farfalle-salad/