Best Sunflower N Pasta Salad Recipes

SUNFLOWER, BACON AND PARMESAN BOW-TIE PASTA SALAD

Sunflower, Bacon and Parmesan Bow-tie Pasta Salad image

One of my co-workers found this recipe from a local grocery store; when we have potlucks we hope he'll make this salad. It's very easy and very tasty - but you really can't go wrong with bacon and parmesan-now can you? (The cooking time - includes the minimum chill time.)

Provided by LiisaN

Categories Pork

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces bow tie pasta, cooked according to directions
1 1/2 cups bottled parmesan salad dressing, divided
1/2 cup sunflower seeds
1/2 cup sliced celery
1/2 cup sliced green onion, tops included
3 tablespoons diced pimentos or 1 small diced red pepper
1/2 lb bacon, cooked crisp and crumbled

Steps:

Cook pasta according to directions on box, drained.
Add 1 cup of parmesan dressing, celery, onions, pimento/red pepper to pasta.
Toss to mix.
Chill several hours or overnight.
Prior to serving, add remaining 1/2 cup dressing, bacon and sunflower seeds.
Toss to mix and serve.

SUMMER PASTA SALAD

Summer Pasta Salad image

This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of its season, like crisp radishes and cucumbers, juicy tomatoes and sweet raw corn. We recommend allowing the pasta salad to marinate for at least 30 minutes before serving.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 pound gemelli or other twisted pasta, such as cavatappi
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups)
2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved
2 stalks celery, thinly sliced (about 1 cup)
2 cups radishes, thinly sliced
2 cups fresh corn kernels (from 4 about ears)
1 medium shallot, thinly sliced (about 1/2 cup)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/3 cup fresh dill, roughly chopped

Steps:

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

BROCCOLI PASTA SALAD WITH EGGS & SUNFLOWER SEEDS

Broccoli pasta salad with eggs & sunflower seeds image

Pack in protein, carbohydrate and vitamins with this broccoli, pasta and eggs dish, a healthy vegetarian lunch to keep you going on a busy afternoon

Provided by Good Food team

Categories Lunch, Pasta

Time 20m

Number Of Ingredients 8

Ingredients

2 large eggs
75g wholewheat penne
160g broccoli florets
160g fine beans , trimmed and halved
1 tbsp white miso paste
1 tsp grated ginger
1 tbsp rapeseed oil
2 tbsp sunflower seeds

Steps:

Hard-boil the eggs for 8 mins, then shell and halve. Meanwhile, boil the pasta for 5 mins, add the broccoli and beans, and cook 5 mins more or until everything is tender.
Drain, reserving the water, then tip the pasta and veg into a bowl and stir in the miso, ginger, oil and 4 tbsp pasta water. Serve topped with the eggs and seeds.

Nutrition Facts : Calories 436 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 1.3 milligram of sodium

BROCCOLI PASTA SALAD WITH SALMON & SUNFLOWER SEEDS

Broccoli pasta salad with salmon & sunflower seeds image

Get your dose of omega-3 with a summer salad that features wild salmon, wholewheat pasta, broccoli and beans to make it filling and healthy

Provided by Good Food team

Categories Lunch

Time 20m

Number Of Ingredients 8

Ingredients

75g wholewheat penne
125g broccoli florets
125g fine beans , trimmed and halved
1 tbsp white miso paste
1 tsp grated ginger
2 tbsp sunflower seeds
1 tbsp extra virgin rapeseed oil
2 x skinless cooked wild salmon fillets

Steps:

Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender.
Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.

Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 46 grams protein, Sodium 1.2 milligram of sodium

SUNFLOWER 'N PASTA SALAD RECIPE

Sunflower 'N Pasta Salad Recipe image

Provided by nlhartman

Number Of Ingredients 8

Ingredients

1 12 oz. pkg. dry farfalle (6 cups prepared)
1 1/2 c. Lunds/Byerly's Parmesan Dressing, divided
1/2 c. salted sunflower nuts
1/2 c. thinly slice celery
1/3 c. real bacon bits
1/2 c. sliced green onions, including some tops
3 T. diced pimento
1/4 c. shredded Parmesan cheese

Steps:

In large kettle, cook pasta according to package directions; drain, rinse with cold water. In large bowl, combine pasta, 1 c. dressing, sunflower nuts, celery, bacon bits, onion and pimento. Refrigerate, covered, several hours or overnight. To serve: Stir in remaining 1/2 c. of dressing; sprinkle with Parmesan cheese.