Farfalle Pasta Salad

Farfalle Pasta Salad

My family didn’t eat a lot of meat or fish growing up. I come from a very big family, and kosher meat and fish were very expensive. Meat and fish were usually saved for Friday dinner and Saturday lunch, the Shabbos meals. So during the week, we ate a lot of vegetarian foods like pasta and potatoes. In order not to get bored, we’d create all kinds of dishes from the ingredients we had. Farfalle salad was something we ate a lot growing up. It’s a traditional Mediterranean pasta salad. Even though now I eat meat or fish several times a week, I still love the simple foods that I grew up with. Such as this easy delicious salad.


  1. Farfalle (Bow-tie) Pasta
  2. Buckwheat
  3. Onions
  4. Carrots
  5. Salt
  6. Black Pepper
  7. Italian Seasoning or whatever other spices you’d like to add.
  8. Oil
  9. Water for boiling the pasta and buckwheat.


  1. Cook the farfalle pasta according to the cooking instructions on the package.
  2. Cook the buckwheat in a separate pot according to the instructions on the package.
  3. Meanwhile, grate some carrots and chop up some onions.
  4. Sautee the onions and carrots together in a pan with some oil for about 10 minutes or until the onions are golden brown.
  5. Mix together the pasta, buckwheat, fried onions, and carrots with some salt, black pepper, spices, and a bit of oil.
Farfalle (Bow-Tie) Pasta
Making the buckwheat.
Grated Carrots
Frying up the chopped onions and grated carrots together.

This salad can be eaten hot or cold.

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