Farfalle salad with prosciutto, tomatoes, basil and grilled vegetables


  • 500 g of farfalle
  • 8 slices of prosciutto
  • 4 juicy tomatoes
  • 2 peppers (yellow and red)
  • 2 red onions
  • 1 bunch of basil
  • 50 g pine nuts
  • 50 g parmesan shavings
  • olive oil


  1. Cook the farfalle in boiling salted water according to the instructions on the package. Drain when al dente and rinse under cold water.

  2. Cut the tomatoes into cubes, quarters or slices, depending on your preference.

  3. Cut the peppers in 2, core them and cut them into strips. Peel the onions and cut them into quarters. Brush the peppers and onions with olive oil, salt and pepper.

  4. On the barbecue grill or on the griddle, grill the peppers and onions for 5 minutes on each side.

  5. In a large salad bowl, pour the farfalle, tomatoes, and basil leaves. Then add the grilled vegetables, pine nuts and parmesan. Arrange the prosciutto slices on top. Drizzle with olive oil and pepper.

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