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South West Farfalle Salad

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South West Farfalle Salad

with broccoli, black beans, corn, cherry tomatoes and feta

Informations supplémentaires
25 min. | 745 kcal | easy | Even better the next day, Express, Spicy, Vegetarian | Printable version
1. Setup Preheat the oven to 425°F. Cut the broccoli into pieces. Cut the tomatoes and the lime in half. Chop the cilantro.
2. Cook the vegetables Spread the broccoli and corn on a baking sheet. Drizzle the broccolis with olive oil and season with salt and pepper. Cook for 10-15 minutes. Once cooked, remove the corn kernels from the cob with a knife.
3. Cook the pasta Bring a pot of water to a boil. Cook the pasta 8-10 minutes. Drain and reserve.
4. Make the sauce In a bowl, combine the sour cream, the mayonnaise, the juice of half a lime and the chipotle powder, to taste (caution! spicy).
5. Mix the pasta salad In a bowl, combine the pasta, the tomatoes, the broccoli, the corn, the black beans, the sauce and the cilantro.
6. Plate your dish Serve the salad. Garnish with the crumbled feta. Bon appétit!
180gFarfalle
1unitBroccoli
1unitMulticolor Cherry Tomatoes
1unitCorn Cob(s)
1unitSour Cream
2unitMayonnaise
4gGround Chipotle
1unitCilantro
1unitLime
200mlBlack Beans
40gFeta Cheese
What you need Pot, strainer, baking sheet, bowls.
745 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 129g
43%
fat 13g
20%
cholesterol 26mg
9%
fiber 15g
60%
protein 33g
saturated 6g
30%
sodium 351mg
15%
sugar 16g
trans 0g