Best 6 Farfalle Salad With Grilled Shrimp And Broccoli Recipes

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Indulge in a delightful culinary journey with our Farfalle Salad with Grilled Shrimp and Broccoli, a vibrant and flavorful dish that tantalizes your taste buds. This healthy and satisfying salad features a medley of textures and flavors, with tender farfalle pasta, succulent grilled shrimp, crisp broccoli florets, juicy cherry tomatoes, and a tangy lemon-herb dressing. Each bite offers a burst of freshness, while the grilled shrimp adds a smoky, savory touch. Complementing this delightful salad is a collection of equally enticing recipes, including a refreshing Cucumber Salad with Feta and Mint, a creamy and indulgent Avocado and Bacon Pasta Salad, and a hearty and flavorful Greek Salad with Feta and Olives. Embark on a culinary adventure with these delectable recipes, perfect for summer gatherings, light lunches, or satisfying dinners.

Here are our top 6 tried and tested recipes!

FARFALLE WITH BROCCOLI



Farfalle with Broccoli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
  • Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

BROCCOLI, WHITE BEAN AND FARFALLE SALAD



Broccoli, White Bean and Farfalle Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield Serves 8 as a side dish

Number Of Ingredients 10

1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Juice of a lemon
1 teaspoon lemon zest
1/4 cup olive oil
Fresh cracked black pepper
2 cups broccoli florets, blanched and refreshed
1 red bell pepper, seeded and chopped
1 pound farfalle or bow ties, cooked, drained and cooled
1 can northern white beans, drained and rinsed

Steps:

  • In a large bowl stir together the Dijon mustard, garlic, lemon juice and zest. Whisk in olive oil and cracked black pepper. Add broccoli, red bell pepper and pasta and toss to coat. Carefully stir in beans and thoroughly combine. Refrigerate for 30 minutes and serve cold or at room temperature.

FARFALLE WITH SHRIMP AND ASPARAGUS



Farfalle With Shrimp and Asparagus image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound shrimp
1 pound asparagus
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 1/2 cups chopped Italian tomatoes, with their juice
3/4 cup dry white wine
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 pound farfalle
Coarse salt and freshly ground pepper
2 tablespoons flat-leaf Italian parsley

Steps:

  • Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
  • Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
  • Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
  • Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
  • Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

GARLIC AND PARMESAN SHRIMP FARFALLE



Garlic and Parmesan Shrimp Farfalle image

Make and share this Garlic and Parmesan Shrimp Farfalle recipe from Food.com.

Provided by Annas_Mom_Erin

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces uncooked farfalle pasta (bowtie)
1/4 cup butter or 1/4 cup margarine
3 chopped garlic cloves
3 ounces baby shrimp
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons flour
3/4 cup heavy cream
1/2 cup parmesan cheese
salt and pepper

Steps:

  • Cook pasta according to package directions.
  • While pasta cooks, melt butter in a medium-large sauce pan. Add garlic and saute til tender, but not browned.
  • Add shrimp, bay leaf, oregano, and basil to butter and simmer 5-10 minutes until pasta is almost ready.
  • Add flour and stir to make a roux. cook 1 minute.
  • Add cream and mix well. Stir in parmesean and mix well until creamy.
  • Drain pasta reseving 1 cup of the cooking water. Keep warm.
  • Add cooking water to sauce and stir with whisk until smoth. Let sauce come to a gentle boil. Season with salt and pepper to taste.
  • Mix/ fold in pasta. Serve with garlic toast if desired.

FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING



Farfalle and Broccoli Salad with Gorgonzola Dressing image

Categories     Salad     Pasta     Side     High Fiber     Blue Cheese     Broccoli     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 pound broccoli, tops cut into 3/4-inch florets, stems cut into 1/4-inch-thick rounds
1 pound farfalle (bow-tie) pasta
3/4 cup mayonnaise
1/2 cup sour cream
3 tablespoons white wine vinegar
8 ounces Gorgonzola cheese (about 2 cups), crumbled
6 green onions, chopped
3 celery stalks, thinly sliced
3 tablespoons chopped fresh parsley

Steps:

  • Cook broccoli stems in large pot of boiling salted water 2 minutes. Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer. Using slotted spoon, transfer broccoli to strainer. Refresh under cold water. Drain.
  • Bring same pot of water to boil. Add pasta; cook until just tender but still firm to bite. Drain. Rinse under cold water.
  • Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of Gorgonzola cheese. Using rubber spatula, mash until cheese is almost smooth. Stir in remaining cheese. Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Season salad to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

FARFALLE WITH BROCCOLI



Farfalle With Broccoli image

Giada De Laurentiis made this on her show and it looked soooo good! I could smell it through the tv! I have edited this recipe to cut the fat content and try to lighten the recipe. I think this should work better. EDITED: I made this for dinner tonight, but I had to make it with "corkscrew" pasta (DSS ate the bowties for a snack). I think it worked wonderfully...the ridges held the sauce nicely. This is a great dish and I will be making this often. The pepper does sneak up on you, so beware!! I also only used 3 anchovy fillets, which I found to be the perfect amount!! Adds a very nice depth to the dish.

Provided by SkinnyMinnie

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb farfalle pasta (bowtie)
2 heads broccoli, trimmed to florets (4 cups)
4 tablespoons olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced (I used 3)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup parmesan cheese, grated

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Add the pasta and cook, stirring occasionally, for 5 minute.
  • After 5 minute add the broccoli florets to the pasta and stir. Cook for another 4 minute.
  • Drain pasta and broccoli, reserving 1 cup of the pasta water.
  • Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.
  • Add the garlic, anchovies, and red pepper flakes and cook for 5 minute.
  • Add the broccoli and pasta; toss to coat.
  • Add some of the pasta water to make a nice sauce. Season with salt and pepper and Parmesan cheese and toss again to melt some of the cheese and thicken the sauce.
  • Transfer to a platter to serve.

Nutrition Facts : Calories 789.3, Fat 30.2, SaturatedFat 10.8, Cholesterol 40.3, Sodium 758.3, Carbohydrate 106.5, Fiber 11.7, Sugar 7.3, Protein 27.6

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Tips:

- Choose fresh, high-quality ingredients for the best flavor. - Don't overcook the shrimp or broccoli, or they will become tough. - Use a flavorful marinade or dressing to add extra flavor to the shrimp. - If you don't have a grill, you can cook the shrimp in a skillet or pan. - Feel free to experiment with different types of pasta, vegetables, and cheeses. - Leftover farfalle salad can be stored in the refrigerator for up to 3 days. ###

Conclusion:

Farfalle salad with grilled shrimp and broccoli is a delicious, healthy, and easy-to-make meal that is perfect for summer gatherings. It is packed with flavor and nutrients, and it can be customized to your own liking. Whether you are a fan of seafood or vegetables, this salad is sure to please everyone at your table.

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