Crispy Farfalle Pasta Salad

Malkie Gordon-Hirsch Malkie Gordon-Hirsch
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1h 4
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Wheat, Dairy

Episode for this recipe

0 1:08

Malkie’s Crispy Farfalle Pasta Salad

Just Make It

Ep. 52

Aug 19, 2026

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Directions

Make the Crispy Pasta

  1. Cook farfalle in salted water until al dente. Drain well.

  2. Preheat the oven to 425 degrees Fahrenheit.

  3. Toss pasta with olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper.

  4. Spread pasta in an even layer on a sheet pan. Sprinkle with 1/4 cup Parmesan.

  5. Bake at 425 degrees Fahrenheit for 25–30 minutes, stirring halfway, until pasta is golden and crispy. Let it cool so it crisps up further as it rests.

Make the Salad

  1. Combine the crispy pasta, cucumbers, pickles, and fresh dill in a large bowl.

  2. Add Beleaves Caesar Dressing and toss until coated.

  3. Fold in remaining Parmesan and adjust seasoning to taste.

  4. Top with extra Parmesan and a few sprigs of dill before serving.

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This recipe image was generated using AI.

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Sponsored by Beleaves

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1 Comment

Rachelle •

If I want to make it for meat, what can I use instead of the cheese, and also how can I keep the bowties crisp if I want to make this for shabbos day?

Raquel Malul Kosher.com Team •
Reply to Rachelle

You can either skip, get parve parmesan (which I've tried and it's surprisingly tasty!) or you can add nutritional yeast. I would keep the crispy pasta in a ziplock bag once cooled and it should stay pretty crispy.