Best Tuxedo Bow Tie Pasta Salad For Picnics And Potlucks Recipes

TUXEDO PASTA

Tuxedo Pasta image

With chicken and veggies, this pasta medley in a mild lemon and wine sauce is a complete meal in one that's a snap to assemble. I try to keep leftover chicken or turkey on hand so that I can fix this dish whenever I want. -Jackie Hannahs, Fountain, Michigan

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tablespoons butter, divided
1/4 cup lemon juice
2 tablespoons white wine or chicken broth
3/4 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. , Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter.

Nutrition Facts : Calories 289 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 256mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

TUXEDO BOW-TIE PASTA SALAD FOR PICNICS AND POTLUCKS

Tuxedo Bow-Tie Pasta Salad for Picnics and Potlucks image

The perfect pasta salad for picnics, potlucks and gatherings. I've made this without the mayo, using the artichoke marinade in it's place, and it was equally fabulous and well received! Best served well chilled.

Provided by BecR2400

Categories Vegetable

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces bow tie farafelle pasta, cooked according to package directions (measured dry, I use De Cecco)
1/2 cup mayonnaise
2 tablespoons finely chopped Spanish olives
2 (6 1/2 ounce) jars marinated quartered artichoke hearts (reserve several tablespoons of the marinade)
1/4 cup italian deli-sliced mild pepper rings, chopped (or green bell peppers)
1 cup broccoli floret, cut into one-inch pieces cooked al dente
2 stalks celery, thinly sliced
1 medium cucumber, peeled and diced
2 medium fresh tomatoes, diced
fresh ground black pepper, to taste
salt, to taste
1/4 cup pepperoni, diced (optional, or salami)
1/4 cup parmesan cheese, diced (optional, or provolone)
1 tablespoon snipped fresh parsley, to garnish
1 tablespoon snipped fresh chives, to garnish

Steps:

In a large bowl stir together the mayonnaise, olives, artichoke hearts, peppers, broccoli florets, celery, cucumber, and tomatoes. Now is the time to add the pepperoni or salami and cheese, if using.
Add the cooked and drained pasta; mix thoroughly.
Stir in the reserved artichoke marinade, a spoonful at a time, to the desired consistency.
Add salt and pepper to taste.
Garnish with snipped fresh herbs (parsley and chives).
Cover and thoroughly chill (several hours or overnight) before serving.