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| We can officially now say that winter is behind us and spring has arrived, and this is the perfect salad to usher in the warm weather! Farfalle pasta, tender asparagus, cherry tomatoes, baby arugula and pecorino and pepper roasted chickpeas. |
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| I love the gourmet food section of HomeGoods I always find something good there, the minute I saw these cute colorful butterflies I knew I’d be making a pasta salad so I quickly grabbed a couple of boxes, don’t they just scream spring? The pasta is made with all natural ingredients too, red beets, red bell pepper, spinach and tumeric, no food coloring at all. |
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| Boil gently for 10 to 12 minutes then spray with cold water to cool down. |
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| Slice cherry tomatoes in half add 1 crushed garlic clove, a healthy dose of olive oil, fresh chopped basil, salt and pepper, as it sits for a while the tomato juice will mingle with the oil and this will become your dressing. For the roasted chickpeas I used one can that was drained and patted dry then tossed on a baking sheet with olive oil, lots of cracked black pepper, salt and a healthy dose of pecorino romano. Roast for around 15 minutes at 400 or until golden. |
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| I cut the asparagus at a diagonal and roasted them for a few minutes, tender but al’ dente. Just toss everything together adding more olive oil, basil and grated pecorino romano. For this version right above and below I added in julienned zucchini and sliced olives for added flavor and texture. |
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| Either way, I’m sure you’ll enjoy! Buon Appetito |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I am your biggest fan! I love your blog!!!
Stunning dish. My mouth is watering.
Pasta Primavera with lovely spring butterflies! My favorite! xo
Very pretty indeed!
That has to be the prettiest pasta salad ever. Love those pretty farfalle.
Roasted chick peas ? What a great idea. But then you always have great ideas. Love the multi-colored farfalle.
I could make a meal out of the roasted chick peas alone, with some toasted baguette or pita! Lovely salad for primavera!! xo
Looks delicious, thanks for sharing!
We’re on the same wave-length – I did a spring pasta tonight (is it really, really spring? Why don’t I trust it?). But am loving your roasted chickpeas – yep – going to have to that!
Lord have mercy, Woman…these photos could drive a person to drink…or drive to the grocery store to get all the ingredients at 11 pm, just to try making it.
I have never thought of farfalle as a butterfly before….always called ’em “bow ties”. I like YOUR description better & maybe I can convince Ms. Picky Eater to try some if they’re call butterflies instead.
Thank you for the visual treat.
Hugs,
Rett
This looks wonderful! Those farfalle are the prettiest I’ve ever seen! They look home made. I will have to make a a Home Good trip soon, Marie, and hope they have them in my store. 🙂
What fabulous colours! I just want to dive into that.
The roasted chickpeas must be fabulous in this….looks wonderful… but no spring where I’m at. Tons of new snow so a spring celebration might be in order. Thank you!
I’m new to your blog and love it. Beautiful photos today. Screams SPRING! Asparagus is a favorite, the thinner the better, and absolutely have to try your roasted chickpeas. Will Pin this one!
Baseball season is here and this is the first home run!
this is the most beautiful salad I’ve ever seen.
I’m going to have to find that brand of “butterflies.” Beautiful. (Of course, the salad is, too!)
This is a beautiful way to herald in Spring.
So pretty, welcome Spring! Although I hear your winter has been very mild…
Like the fiber addition of roasted chickpeas.
I’ll keep an eye out for that farfalle.
LL
Looks lovely! I roast chickpeas (purely for snacking!)but never thought about adding them to a salad…..great idea!!!
Nice salad. You’re right…it’s a perfect spring time meal.