Best Bowtie Pasta Salad Recipes

Bowtie Pasta Salad With Roasted Red Peppers and Veggies image

Provided by et_tu_fe

Categories Summer

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 (1 lb) box bowtie pasta
1 teaspoon olive oil
1 -2 red bell pepper
1 green bell pepper, chopped
1 (6 ounce) can black olives, sliced
1 large tomatoes, chopped or 1 large grape tomatoes
1/2 red onion, sliced
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 (1 ounce) packet Good Seasons Italian dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons water
2 boneless chicken breasts (optional)

Steps:

Cook the pasta as per directions, drain and run under cold water, mix in 1 tsp olive oil and set aside.
In a bowl or Cruet, mix the Good Seasons packet with the olive oil and balsamic vinegar and water as per instructions on packet, set aside.
If you are using the Chicken Breasts place them in a seal able plastic bag and marinade them in about 4 tbsp of the dressing.
Roast the red bell peppers on your grill, medium heat directly on the grill and turn continuously until the skin is charred all over. Place them in a brown paper bag to steam the skin for about 10 minutes. Once they are cool enough to handle, peel the skins off and slice julianne style, set aside. (you can also roast the peppers in your broiler, place them on tinfoil on the top level of your oven set on broil and turn them continuously until charred).
If using the chicken, grill them on your BBQ on medium heat about 10 minutes each side or until juices run clear and you have a 170 temperature Once cooked place on a plate and cover with plastic wrap for about 10 minutes (this sort of steams them a bit and makes for very tender chicken) Slice into strips and cool in the refrigerator.
Mix the cooked pasta, chopped green pepper, sliced olives, tomatoes, sliced red onion, basil and parsley in a large bowl, add dressing to YOUR TASTE, give it a good mixing and place in a serving bowl. Place the julianne roasted red peppers and chicken strips over the top.

Nutrition Facts : Calories 374.6, Fat 17.3, SaturatedFat 2.4, Sodium 191.3, Carbohydrate 47.2, Fiber 3.5, Sugar 2.9, Protein 8.2

BOWTIE PASTA SALAD image

Categories Salad Pasta

Yield 4 People

Number Of Ingredients 14

8 oz Farafelle or bow tie pasta
6 sun dried tomatoes (packed in oil) chopped
2 cloves garlic (crushed)
4 tsp pine nuts
2 Tbsp fresh lemon juice
1/2 cup extra virgin olive oil
2 Tbsp grated parmesian cheese
fresh ground black pepper to taste
1 1/2 cup chicken or vegetable stock
2 small leeks - white portion only, thinly sliced
2 small zucchini, julienne
2 Tbsp pine nuts, toasted
2 Tbsp fresh basil leaves, minced
2 Tbsp fresh parsley, minced

Steps:

Cook pasta accoding to package directions. While pasta is cooking, combine tomatoes and next 6 ingredients in food processor. Process untill smooth. Drain pasta, and place in a bowl. Add the tomato sauce and set aside to cool. -------- Lightly toast the pine nuts and set aside. Put stock and leeks in nonstick pan and cook on medium heat 5 minutes, until leeks are softened. Add zucchini and cook 1 minute. Remove from heat, drain, and cool. Combine above with basil, parsley, and pine nuts. Add to psta and toss. Chill and serve.