Best Mini Bowtie Mediterranean Salad Recipes

Mediterranean Farfalle (Bow Tie) Pasta Salad image

Provided by LaJuneBug

Categories Beans

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 10

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

Mediterranean Pasta Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 pound tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes
1/4 cup fresh basil, julienned
1/4 cup diced onion
2 large pickled pepperoncini peppers, diced
3 tablespoons halved black olives
2 teaspoons chopped fresh oregano
1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.