Bow Tie Seafood Salad Recipes

BOW TIE CRAB PASTA SALAD

Steps:

• In a large bowl, combine the cooked pasta noodles, crab meat, celery, bell pepper, and purple onion. Set aside.
• In a separate small bowl, whisk together the mayonnaise, lemon juice, seafood seasoning, and black pepper. Pour the dressing over the noodles and other ingredients. Gently stir to combine.
• Serve immediately or chill until ready to serve. Store leftovers in the refrigerator for up to 3 days.

GARDEN BOW TIE SALAD

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.

BOW-TIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
• Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
• Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
• Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
• Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
• Refrigerate 3 hours to overnight before serving.

FRESH DILL PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
• In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

BOW TIE SEAFOOD SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water. Place in a large bowl and 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.

BOW TIE SALAD

Steps:

• Cook macaroni in boiling salted water till tender Drain and rinse.
• Add onion, radishes and celery.
• Combine remaining ingredients in blender and blend well.
• Pour over macaroni mixture and toss to coat.
• Cover and refrigerate for 45 minutes to 1 hour.

ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES

Steps:

• Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
• Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
• Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.