Pasta Salad Supreme

Pasta Salad ~ Super Food Recipes

This is a very ancient food and it did not originated in Italy like some people might think.

It actually originated in China in or about 2000 BC.

It's a key staple for summer picnics and barbecues.

The following is a delicious pasta salad that I like to serve cold, alone, or with pretty much anything.

When my kids were young and still at home.

They'd always hang out with me and their Mom in the kitchen.

Washing, peeling and chopping vegetables.

To this day, this is one of their favorite recipes to make with their own kids.

It’s perfect for young, cooks-in-training.

Because it’s simple, totally delicious, and can be varied to their hearts’ content just by adding whatever you have in the fridge.

Toss it with the dressing.

Tthen give the kids (almost) free rein to raid the fridge and finish off the salad with whatever they think would be tasty additions.

This super food salad is absolutely bursting with flavor and freshness.


8 oz. farfalle (bow-tie)

Sea salt, for the salad

1 Tbs. extra-virgin olive oil, for the salad

Freshly cracked black pepper, for the salad

1 c. (give or take) diced ham or turkey

2 Tbs. Dijon mustard

1 c. cubed Cheddar, Swiss, or our fave, Feta cheese

2 Tbs. cider vinegar

1 large tomato, diced

1 Tbs. brown sugar (dark or blonde)

1/4 c. chopped fresh flat-leaf parsley

1/2 tsp. salt, for the vinaigrette

6 oz. salad greens (darker the better)

1/2 c. extra-virgin olive oil, for vinaigrette

2 hard-boiled eggs, finely chopped


1. Bring a large pot of salted water to a boil.

Add the farfalle and cook according to the package instructions or until it is al dente.

Drain, transfer to a large bowl, and toss with 1 tablespoon of the olive oil.

2. While the farfalle is cooking, make the vinaigrette.

Whisk the mustard, vinegar, sugar, and salt together in a large bowl.

While whisking, slowly drizzle in the olive oil and set aside.

3. Add the vinaigrette to the farfalle and toss to coat.

Add the ham, Feta cheese, tomato, parsley, and greens, then toss to incorporate.

4. Transfer the pasta-salad to a serving bowl, sprinkle the egg on top, season with salt and pepper, serve and enjoy!

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