Colourful Bell Pepper Farfalle Salad
While this was a very good and refreshing salad to have on a hot and humid day, it was not exactly the taste that I was shooting for.
In fact, it turned out nothing like what I had in mind.
I wanted to do something that would bring me close to my favorite stuffed loaf in terms of flavors, but, while making it, I got WAY off track and ended up with something completely different.
Now it wasn’t bad. It just wasn’t what I was in the mood for.
I hate when that happens because then it seems like you just can’t appreciate the food that you are eating to its fullest, because you are sort of disappointed. And just what did that poor food do to deserve this kind of under appreciation? NOTHING! 😉
Because trust me, there was absolutely nothing wrong with that salad. In fact, it was really great! It just didn’t have the right flavor at the right time. Poor thing.
Oh well…
The good thing is I still have tons of bell peppers in my fridge, so I think I will have revisit this one shortly…
Yeah, you guessed it! Bell peppers came on sale and I did it again: I bought way more than I could possibly eat to myself while they are still fresh. Looks like I keep forgetting about the perishability factor of fruits and veggies.
I think I need to find me a good recipe for pickled bell peppers! 😉
INGREDIENTS
(serves 1-2)
- 85g whole wheat farfalle
- ¼ each red, yellow and orange bell peppers, finely diced
- 100g extra firm tofu, finely diced
- ¼ cup red onion, finely chopped
- 25g sliced black olives
- 15g pecan, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp balsamic vinegar
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest, finely chopped
INSTRUCTIONS
- Cook pasta according to instructions on package. Rinse under cold water to cool.
- While pasta is cooking, prep all your ingredients and mix together in a large mixing bowl.
- Toss in cold pasta and mix well.
- Serve immediately or leave in the refrigerator for a few hours to allow flavors to fully develop.
12 Comments on “Colourful Bell Pepper Farfalle Salad”
I know what you mean about bell peppers! When they’re a good price I always get more than I need and then force myself to put them into everything even though I don’t always like them. This looks yummy even if it wasn’t what you wanted at the time, I love the little cubes of tofu.
If only bell peppers weren’t so darn expensive when at regular price, and then ridiculously cheap when they go on sale… It’s a good thing that I happen to really love bell peppers! 🙂
Sounds like a great salad!
I am with you on forgetting about the perishability factor of fruits and veggies! When I see fresh fruits and vegetables I totally get out of control. I usually end up making tons of stir fries and soups.
It’s so hard to resist! Fruits and veggies look so good and refreshing, I always want to have my fridge full of them. Good thing I eat tons of salads! 🙂
Sonia! This looks really great…something the girly health food in me would love as well as all the he-men in my family! 🙂 Great photos too!
Thanks much, Charissa! Does this mean your he-men will actually eat whole wheat pasta? LUCKY! The young man in this family will have nothing to do with it. NOTHING, I tell you. I think I got him to eat it once, in a mac ‘n cheese… that’s it! Oh well, his loss, I guess! 😉
This sounds delicious!!! Spectacular photos too.
Thank you so much Natalie! 😀
Even though this wasn’t what you had in mind, it does look wonderful. Great colors! Good luck using up the rest of those peppers!
Sonia – This looks utterly divine! I’m trying it today.
A quick query for you: what camera do you use? I tried to locate your camera on your About section. I’ve a Canon XSi with a macro lens, but your camera is epic!!!
Cheers, Felicia
Thanks Felicia. 😀 I hope you like the pasta salad! About my camera, maybe I should add that information to my “About” page… 😉 I use a Canon Rebel XT, equipped with, most of the time, a 50mm 1.8 lens.