This is a staple party salad in my family since 2013 when I’ve made it for the first time. I’ve prepared it once for a party – the salad was a hit, so I passed the recipe on. Now my mum and my mother in low makes this salad literally every party gathering. Guests are always quite sceptical about the combination of pasta and pistachios, but then the salad disappears in the blink of an eye. It always gets a positive response from people surprised by the simplicity and unusual mixture of ingredients. In addition, it has a wonderful, spring pastel green colour.
I found this recipe online while looking for no meat meals, and remember having it printed together with bunch of other recipes but only this one stand the test of time. It’s simple and easy to prepare and even though camembert and pistachios sound a bit fancy and expensive all over cost of the salad is pretty low. It’s one of these meals where you put only a little effort and you get a great result. Which we all like, especially around Christmas holidays when we not necessarily want to spend hours in the kitchen but still want to enjoy good homemade food.
What make this salad more special?
Farfalle – you can use other types of pasta but farfalle looks more elegant, keeps the nice shape after cooking and it looks pretty combined with the rest of ingredients. So I recommend using farfalle for this recipe.
Pistachios – delicious, green seeds. Recommend using salted and roasted pistachios – they are more flavoursome. Pistachios are high in protein, fiber, and antioxidants. They also boast several other important nutrients, including vitamin B6 and potassium.
Leek – the best will be white and light green part of the leek slices finely. Dark green part of leek is too hard and fibrous for this salad. If you have baby leeks – they will be also perfect for this recipe. Leek adds a spicy flavour to this salad but is not as intense as onion.
Pepper – lemon pepper would be the best, but freshly grounded coarse green or multicolour peppercorns will add wonderful aroma to the rest of ingredients.
Cucumber – fresh and Springy accent of the salad – makes it more light and smells amazing.
Camembert or brie – stronger than cheddar but not as strong and dominating as other blue cheese like Stilton for example. A great complement to the other flavours, velvety in texture slightly bitter in taste.
Lemon and olive oil dressing – very simple and fresh.
I hope it sound interesting enough to try this Christmas holiday season. Although it’s a great staple for every season of the year.
farfalle & pistachio pasta salad
- 400 g farfalle
- 1 leek (white and light green part)
- 1 fresh cucumber
- 1 camembert or brie cheese
- 250 g roasted and salted pistachios without shells
- 2 tbsp lemon juice
- 4 tbsp olive oil
- pinch of salt
- lemon pepper or green pepper to taste
First, prepare the dressing. Combine olive oil with lemon juice, salt and pepper, set aside. Cook the pasta al dente, drain, transfer to a larbe bowl and pour over the sauce. Let it cool down while you prepare the rest of the ingredients. Cut the leek into thin half slices. Cucumber and camembert or brie in cubes and throw everything into the pasta. Stir gently and finally add pistachios. You can also chop them, but I prefer whole. The salad is ready. Bon Appetit!