Best Peach Bow Tie Salad Recipes

BOW TIE & SPINACH SALAD

Bow Tie & Spinach Salad image

With pasta salad, it's easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. -Julie Kirkpatrick, Billings, Montana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cups uncooked multigrain bow tie pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
6 cups fresh baby spinach (about 6 ounces)
2 cups fresh broccoli florets
2 plum tomatoes, chopped
1 medium sweet red pepper, chopped
1/2 cup cubed part-skim mozzarella cheese
1/2 cup pitted Greek olives, halved
1/4 cup minced fresh basil
1/3 cup reduced-fat sun-dried tomato salad dressing
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted

Steps:

Cook pasta according to the package directions. Drain; transfer to a large bowl., Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with walnuts.

Nutrition Facts : Calories 319 calories, Fat 13g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 660mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 7g fiber), Protein 14g protein. Diabetic Exchanges

GARDEN BOW TIE SALAD

Garden Bow Tie Salad image

Originally a vegetable dish, I added pasta to this salad for family gatherings and church potlucks. Try adding sliced mushrooms and diced tomatoes before serving. -Barbara Burks, Huntsville, Alabama

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 24 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
1 medium green pepper
4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1 small red onion, finely chopped
2 packages Italian salad dressing mix
4-1/2 cups uncooked bow tie pasta
1/4 cup olive oil
1/4 cup red wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight., Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat.

Nutrition Facts : Calories 89 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SWEET PEA-BOW TIE PASTA SALAD

Sweet Pea-Bow Tie Pasta Salad image

I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...

Provided by Cindi M Bauer

Categories Lunch/Snacks

Time 12m

Yield 25-30 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs uncooked bow tie pasta
8 ounces shredded carrots (See *Note)
8 ounces frozen peas, thawed
1 celery rib, diced
4 teaspoons diced red onions
2 cups sweetened condensed milk
2 1/2 cups mayonnaise
1 1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
Rinse pasta under cold water, and drain pasta well.
In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
Place in refrigerator til ready to mix salad ingredients together.
When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
Toss a few peas, over the salad.
Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.
Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
Before serving, be sure to stir the salad.
This salad keeps well for several days in the refrigerator.
*Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).