Pasta Salad with Farfalle, Red Kidney Beans, Zucchini, Carrots, and Limonolio
Preparation
15 min
Difficulty
Easy
Servings
2
Preparation
Cook the farfalle according. Drain and let them cool.
Drain and rinse the red kidney beans.
Grate the zucchini and carrot.
In a large bowl, combine the farfalle, beans, zucchini, and carrot.
Add the limonolioand mix well.
Season with salt and pepper to taste.
Serve the salad at room temperature or slightly chilled.
Ingredients
- 2 cups cooked farfalle (or 1 cup uncooked pasta, about 180g)
- 1 can red kidney beans
- 1 zucchini
- 1 carrot
- 2 tbsp Limonolio
- Salt and pepper to taste