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Farfalle Salad with Shaved Fennel, Fresh Peas, Quartered Artichokes, and Mango-Dijonnaise

Updated July 06, 2017

Cookbook

Mango

Published by University Press of Florida

Farfalle Salad with Shaved Fennel Fresh Peas Quartered Artichokes and Mango-Dijonnaise
Farfalle Salad with Shaved Fennel Fresh Peas Quartered Artichokes and Mango-Dijonnaise

Editor's Note: This recipe for Farfalle Salad with Shaved Fennel, Fresh Peas, Quartered Artichokes, and Mango-Dijonnaise uses a wide range of flavors and is anything but dull. This easy pasta salad recipe is perfect for those busy weeknights where you need to get dinner on the table in a hurry. Light, tasty, and refreshing, you'll enjoy eating this pasta recipe for dinner. All you need to do is serve this salad with a fresh green salad, and you're ready to eat. Do you have a few potlucks or cookouts on your calendar this summer? Then make sure to bring this dish along to share — just don't expect any leftovers!

Serves5

CostModerate

Easy

Make Ahead RecipeYes

One Pot MealYes

Occasional Fresco, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Picnic, Pool Party

Recipe CourseMain Course, Side Dish

MealDinner, Lunch

Taste and TextureFruity, Herby

Type of DishPasta, Salad

Ingredients

  • 10 ounces farfalle (substitute other pasta style or shape of choice)
  • 1 tablespoon olive oil
  • 1 stalk fennel, shaved
  • 1 cup fresh baby peas, cooked
  • 12 marinated, quartered artichoke hearts, drained
  • 3 stalks green onion, green part only, chopped
  • 3 carrots, heirloom or multicolored if possible, sliced
  • 1½ cups Mango-Dijonnaise
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to directions on the package. When al dente, drain and dump into a bowl. Immerse bowl in a larger bowl filled with water and ice to stop the pasta from continuing to cook. 

  2. Add oil to the pasta and toss to keep from sticking together. Do not rinse pasta under running water as it washes away the starches that help the dressing cling to it. 

  3. When the pasta has cooled to room temperature, add the fennel, peas, artichoke hearts, green onion, and carrots. Fold in Mango-Dijonnaise and toss lightly. Salt and pepper to taste. 

  4. Serve immediately or cool in the refrigerator for service at another time. If re-serving from the refrigerator, allow the salad to come to room temperature first. The pasta and dressing flavors taste better when they are warm. But don’t heat them or they will break down.

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