Beschreibung

This farfalle salad is a delightful and quick meal, perfect for a light lunch or a summer picnic. The combination of tender pasta, sweet peas, juicy tomatoes, and savory sun-dried tomatoes creates a burst of flavor in every bite. The prosciutto adds a salty, meaty element, while fresh basil brings a touch of freshness. It's incredibly easy to prepare, making it ideal for busy weeknights or impromptu gatherings. For a vegetarian option, simply substitute the prosciutto with mozzarella. This salad is best served cold or at room temperature, making it a great make-ahead dish.

Zutaten (9 Zutaten)

300 g farfalle

200 g frozen peas

1 Stück large tomato

10 Stück sun-dried tomatoes

2 EL olive oil

2 TL white wine vinegar

1 Zehe garlic

1 large handful fresh basil leaves

85 g pack prosciutto

Zubereitung (4 Schritte)

Cook pasta and peas

Thermomix® Einstellung

8 Min./100°C/Stufe 1 100

Fill the mixing bowl with 1500ml of salted water. Bring to a boil for 8 Min./100°C/Stufe 1. Add the 300g farfalle and cook for 8 Min./100°C/Stufe 1. Add 200g frozen peas and cook for 2 Min./100°C/Stufe 1. Drain the pasta and peas in a colander and rinse with cold water until cooled. Drain well.

480

Add peas

Thermomix® Einstellung

2 Min./100°C/Stufe 1 100

Add 200g frozen peas and cook for 2 Min./100°C/Stufe 1. Drain the pasta and peas in a colander and rinse with cold water until cooled. Drain well.

120

Prepare the dressing

Thermomix® Einstellung

20 Sek./Stufe 8

Roughly chop 1 large tomato and add it to the mixing bowl. Add half of the 10 sun-dried tomatoes, 2 tbsp olive oil, 2 tsp white wine vinegar, 1 garlic clove, and 8 fresh basil leaves. Season with salt and pepper. Mix for 20 Sek./Stufe 8 until smooth.

Combine and serve

Pour the dressing into a large bowl. Add the cooked pasta and peas. Roughly slice the remaining sun-dried tomatoes and add them to the pasta along with the remaining fresh basil leaves. Tear in the 85g pack prosciutto and toss everything together. Serve immediately.

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Über das Rezept

This Farfalle Salad with Sun-Dried Tomatoes and Prosciutto is a dish that evolved from my desire for a quick, flavorful, and satisfying meal that could be enjoyed both warm and cold. It's inspired by the vibrant flavors of the Mediterranean, where sun-dried tomatoes, basil, and olive oil are staples. I remember first experimenting with this combination after a trip to Italy, trying to recreate the simple yet delicious pasta dishes I had enjoyed there. The beauty of this salad lies in the interplay of textures and tastes. The farfalle, or bow-tie pasta, provides a delightful chewiness and its shape perfectly cradles the dressing and other ingredients. Frozen peas add a touch of sweetness and a pop of green, contrasting beautifully with the deep red of the sun-dried tomatoes. Speaking of which, the sun-dried tomatoes are the real flavor bombs here. Their intense, concentrated sweetness and slightly chewy texture are essential. The prosciutto, with its salty, savory notes, adds a meaty richness that elevates the salad. Fresh basil, of course, brings a bright, herbaceous aroma and flavor that ties everything together. When using the Thermomix®, the key is to work efficiently. For the pasta and peas, ensure the water is boiling rapidly before adding the pasta to prevent it from sticking. Don't overcook the pasta; it should be al dente. The Thermomix® makes creating the dressing incredibly easy. The high speed blends the tomatoes, garlic, and basil into a smooth, emulsified sauce. Taste and adjust the seasoning as needed. A pinch of red pepper flakes can add a subtle kick. Don't be afraid to experiment with different types of vinegar; balsamic vinegar would also work well. For a vegetarian version, simply omit the prosciutto and add small mozzarella balls or crumbled feta cheese. For a vegan option, replace the prosciutto with toasted pine nuts or marinated artichoke hearts. You could also add other vegetables like bell peppers, zucchini, or olives. A squeeze of lemon juice at the end can brighten the flavors even further. This salad is fantastic on its own for lunch or as a side dish at a barbecue. It pairs well with grilled chicken, fish, or sausages. A crusty baguette is perfect for soaking up the delicious dressing. The Farfalle Salad with Sun-Dried Tomatoes and Prosciutto is best served immediately after tossing, but it can also be made ahead of time. If making it in advance, store the dressing separately and add it just before serving to prevent the pasta from becoming soggy. It will keep in the refrigerator for up to 2 days.