Best Sun Dried Tomato Bow Tie Salad Recipes

SUN-DRIED TOMATO BOW TIE SALAD

Steps:

• Cook pasta ala dente and drain.
• Add remaining ingredients and stir gently.
• Chill.
• NOTE: I have also made this salad using diced pepperoni (about 1/2 cup) in place of the chicken.
• If you use the full 2 cups of chicken it is a great main dish salad, or if you prefer you can omit meat altogether and have it as a side salad.
• If your store carries two sizes of the bottled dressing, use the bigger size.
• I don't have any on hand at the moment to check the ounces.
• Sometimes I also add diced green pepper.

BOW TIE PASTA WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• Cook pasta according to directions on package. Be sure to just cook to al dente stage. Drain and return to pot. Place pot on burner but turn off burner.
• Stir in oil.
• Stir in remaining ingredients and mix well.
• **I have also added broccoli to pasta water while cooking pasta and this is very good too.

BOW TIE PASTA WITH SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
• While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
• Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
• Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.

SUN-DRIED TOMATO AND BOW TIE PASTA

Steps:

• Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
• In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
• In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
• Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
• In a large mixing bowl, toss pasta and sauce until the pasta is well coated.