BOW TIE PASTA SALAD
This colorful Bow Tie Pasta Salad recipe is as delicious as it is vibrant! Packed with veggies like bell peppers, broccoli, tomatoes, and olives, this pasta salad with roasted veggies is the perfect summer side dish or light lunch.
Provided by Kelley Simmons
Time 40m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees. Meanwhile boil pasta in salted water per package instructions. Drain and set aside.
- Add broccoli, bell peppers and onions to a sheet tray. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast for 15 minutes or until the vegetables are caramelized and tender.
- Combine all the Italian dressing ingredients in a small bowl or measuring cup and whisk to combine. Season the dressing with salt and pepper to taste.
- Add the cooked pasta, roasted vegetables, tomatoes, and olives to a large bowl. Drizzle in about 1/2 the dressing adding more as needed.
- Serve immediately with parmesan cheese on top! Season to taste with salt and pepper.
Nutrition Facts : Calories 350 kcal, Carbohydrate 34 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 34 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 17 g, ServingSize 1 serving
SWEET PEA-BOW TIE PASTA SALAD
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 Other Salads
Number Of Ingredients 14
Steps:
- 1. 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).
- 2. Rinse pasta under cold water, and drain pasta well.
- 3. In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
- 4. Place in refrigerator til ready to mix salad ingredients together.
- 5. 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.
- 6. 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.
- 7. Toss a few peas, over the salad.
- 8. Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place ontop of the salad in the "very" large size bowl, along with some of the peas.
- 9. Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
- 10. Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
- 11. Before serving, be sure to stir the salad.
- 12. This salad keeps well for several days in the refrigerator.
- 13. 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).
VEGGIE BOW TIE SALAD
Here's a healthy salad full of fresh vegetables, tender pasta and zippy, homemade vinaigrette dressing. It's a perfect accompaniment for lean meat or fish.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, in a small saucepan, bring 1 in. of water to a boil. Add broccoli and cauliflower; cook for 2-3 minutes. Drain and immediately place vegetables in ice water; drain and pat dry. Drain pasta and rinse in cold water., In a large salad bowl, combine the pasta, broccoli mixture, red pepper, cherry tomatoes, olives, artichokes, sunflower kernels, basil and sun-dried tomatoes if desired. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
GARDEN BOW TIE SALAD
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
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
BOW TIE & SPINACH SALAD
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
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
BOWTIE PASTA SALAD RECIPE WITH ITALIAN DRESSING
A quick and easy Bowtie Pasta Salad with Italian dressing packed with flavor and Italian flare thanks to a few fresh and a few ready-made ingredients! The perfect make-ahead dish for potluck gatherings come spring and the summertime.
Provided by Kelly Anthony
Time 23m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a roaring boil and cook the pasta to al dente according to package instructions. Drain and rinse under cool running water until just warm to the touch.
- Transfer to a large mixing bowl and toss with a 1/4 cup of Italian dressing and a generous pinch of salt. Set aside and allow to cool completely while you prepare the vegetables.
- Add the tomatoes, Mozzarella, olives, and basil the bowl, along with the remaining 1/2 cup of Italian dressing. Toss to combine and season to taste with salt and pepper.
Nutrition Facts : Calories 333 kcal, Carbohydrate 31 g, Protein 14 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 972 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
PEACH BOW TIE SALAD
This easy, yet gourmet, salad has spinach, peaches, romaine, bow tie pasta, and a poppy seed dressing. It's so delicious I could eat the entire recipe by myself! As a side salad this makes 12 to 18 servings, as a main dish salad it makes 5 to 9 servings.
Provided by britgus
Categories Fruit Pasta Salad
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and run under cold water to cool.
- Combine pasta, spinach, romaine lettuce, and peaches in a large bowl; add poppy seed dressing and toss to coat. Top salad with chicken.
Nutrition Facts : Calories 444 calories, Carbohydrate 27.8 g, Cholesterol 68.4 mg, Fat 25.1 g, Fiber 3.6 g, Protein 23.5 g, SaturatedFat 4 g, Sodium 426.6 mg, Sugar 14.2 g
BOW TIE SEAFOOD SALAD
"I served this satisfying pasta salad to a group of hospital volunteers who were quick with compliments. It's brimming with shrimp and imitation crab and accented with dill," shares Lily Julow, Lawrenceville, Georgia.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 32 (1-cup) servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper. , In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 217 calories, Fat 2g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 686mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
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