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Mediterranean Farfalle

Rated as 4.54 out of 5 Stars

"This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favorite vegetable. Serve warm or cold."
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servings 700
Original recipe yields 7 servings (6 - 8 servings)


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  1. Cook pasta in salted, boiling water until al dente.
  2. While the pasta is cooking, brown ham over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
  3. Drain pasta. In a large bowl, toss together pasta, ham mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

Nutrition Facts

Per Serving: 700 calories; 48 39.4 26.9 62 894 Full nutrition

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Read all reviews 21
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I really enjoyed this dish, but was unsure whether the author intended to include red wine or red wine vinegar. It was a little too tangy with the vinegar, but then I did cut the oil in half wi...

I use this basic recipe, but I have put a twist on it. I use the pasta, the toasted pine nuts, then add sauted veggies (I like snow peas, orange and yellow peppers, zucchini, asperagus, and mush...

Great recipe. Made it with angel hair pasta. Used both chorizo and regular sausage as well as some mushrooms, but kept everything else the same. Made it for my family as well as on a beach vacat...

Really terrific taste! I was looking for a different way to prepare pasta and this is a winner. Only changes I made were canned diced tomatoes and "vegetarian" sausage.

Kids and husband were happy, so this recipe really worked for us! The recipe did not say so, but I drained the chorizo after cooking. I also thought the olive oil/red wine mix would add too mu...

Very nice recipe, came up in the search results after typing a few ingredients I knew I had at home. Turned out I didn't need to buy anything :) I replaced the tomato with half a pot of sundried...

This was really good! I didn't have the pine nuts, but even without was a big hit. This made quite a bit and the leftovers were even great the next day and I'm not a big leftover person. Thank...

I thought this was a restaurant caliber dish. The flavors were intense and blended so nicely together. I made this according to the directions except I used whole wheat ziti for the pasta and ...

I made this for a potluck birthday barbecue. I used basalmic instead of red wine vinegar, which gave it a really gourmet taste. In addition, I added FINELY diced yellow squash, swiss chard and...