Best Mediterranean Farfalle Bow Tie Pasta Salad Recipes

FARFALLE PASTA SALAD MEDITERRANEAN STYLE

Farfalle Pasta Salad Mediterranean Style image

Farfalle Pasta Salad Mediterranean Style is a great pasta salad with super fresh ingredients like cucumbers, tomatoes, onions, and peppers. Kalamata Olives, marinated artichokes and feta cheese, combine to enhance those Mediterranean flavors. Dressed with a red wine based vinaigrette, instead of mayo, makes for super light and refreshing spin on a classic.

Provided by Edyta

Time 18m

Number Of Ingredients 16

Ingredients

1/2 lbs Farfalle pasta (mini)
1 Cucumber (English, cut into half slices)
2 cups Cherry tomatoes (cut in half or quarter)
2 cups Bell peppers (cut in small squares)
1/2 Red onion (thinly sliced)
1/2 cup Olives (Kalamata)
1/2 cup Artichokes (marinated)
4 oz Feta cheese (crumbled)
1 tbsp Parsley (Italian, chopped)
1 tbsp Oregano (fresh, chopped)
1/2 cup Olive oil (extra virgin)
1/4 cup Red wine vinegar
2 Garlic cloves (chopped)
1 teaspoon Oregano (dried)
1/4 teaspoon Salt
Freshly ground pepper

Steps:

Cook pasta according to instructions. Once done, rinse it with cold water, let it sit in coriander for a minute or two to get rid of the extra water;
Add pasta and all the vegetables and herbs into the big bowl and mix it well;
Add all the dressing ingredients into the mason jar and mix well. Add salt if needed more;
Pour the dressing over the salad and mix well;
Sprinkle the salad with crumbled feta and serve.

Nutrition Facts : Calories 308 kcal, Carbohydrate 29 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 379 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD

Mediterranean Farfalle (Bow Tie) Pasta Salad image

From the San Giorgio box. The red wine vinegar makes this a sweet pasta salad. The beans makes this a satisfying light meal.

Provided by LaJuneBug

Categories Beans

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

6 cups farfalle pasta, uncooked
1 (7 ounce) container roasted red peppers or 1 (7 ounce) container pimientos, drained and sliced into strips
1/2 cup onion, finely chopped
1/2 cup fresh parsley, finely chopped
1/3 cup red wine vinegar
2 garlic cloves, minced
2/3 cup olive oil
1 (15 ounce) can cannellini beans or 1 (15 ounce) can navy beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
salt and pepper, to taste

Steps:

Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
Let stand 5 minutes. Stir in oil.
Add cooled pasta, beans, and seasoning; toss lightly until well blended.
Cover; refrigerate 2 hours.

Nutrition Facts : Calories 456.4, Fat 15.7, SaturatedFat 2.2, Sodium 280.2, Carbohydrate 64, Fiber 8.1, Sugar 1.6, Protein 15.5