Farfalle Salad: Date Added: 13 Nov 2009
Listed in: Pasta

1 box Farfalle pasta (450 g)
1 bunch asparagus, trimmed and cut into 3 inch pieces
2 cup mayonnaise (500 ml)
2 cloves garlic, peeled and finely chopped
2 tbsp white wine vinegar (30 ml)
1/4 cup water (60 ml)
1 small rotisserie chicken, skin removed and meat picked (2.5 lbs/1.13 kg)
1 medium red onion, peeled and finely chopped
4 sundried tomatoes in oil, julienned
Salt and pepper, to taste

Cook pasta in boiling salted water until al dente. Drain the pasta and rinse under cold water until pasta is completely cooled. Leave to drain.

Blanch the asparagus pieces in boiling salted water and when tender immediately plunge into cold water to stop the cooking. Drain and set aside. In a bowl, combine the mayonnaise, garlic, white wine vinegar and mix.

Add enough water to loosen the dressing, creating a smooth, pourable dressing. In a large bowl, combine the drained pasta, cooked asparagus, chicken, red onion and sundried tomato and toss. Pour the dressing over the salad, season and toss again.

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