Farfalle [fahr-FAH-lay], named after the Italian word for and made in the shape of butterflies, are also known as “bowtie” pasta.
Dating back to the 1500s, farfalle originated in Lombardia and Emilia-Romagna in Northern Italy. The farfalle are formed from a square of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make the butterfly or bowtie shape. Different colors/flavors are often available, such as plain, tomato & spinach. A larger variation of farfalle is known as “farfallone.” Served hot, they are good with simple olive oil, butter, tomato and cheese-based sauces. Served cold, they are perfect for pasta salads.
1 pound farfalle pasta, cooked, drained, and cooled
1 bottle savory salad dressing (like Italian, balsamic, or Caesar)
Dump pasta in a big bowl, dump salad dressing on top, toss and serve.