Bowtie Salad With Scallopsblack Olivesoranges And Mint Recipes

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BOW-TIE SALAD WITH SCALLOPS, BLACK OLIVES, ORANGES, AND MINT



Bow-Tie Salad with Scallops, Black Olives, Oranges, and Mint image

Here's a unique and refreshing pasta salad with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired.

Categories     oranges     bow-tie salad with scallops     black olives     and mint

Yield 4

Number Of Ingredients 10

3/4 lb. bow ties
1 lb. sea scallops
3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
5 tbsp. olive oil
2 navel oranges
1 tbsp. lemon juice
1/2 c. Kalamata or other black olives
1/2 small red onion
6 tbsp. Chopped fresh mint

Steps:

  • In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain, rinse with cold water, and drain thoroughly.
  • Meanwhile, season the scallops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Sear the scallops, in two batches if necessary, until brown and just done, 1 to 2 minutes per side. Let cool.
  • Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and put them in a large glass or stainless-steel bowl. Squeeze the juice from the membranes into the bowl. Add the remaining 4 tablespoons oil, the lemon juice, olives, onion, mint, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir to combine. Add the pasta and scallops and stir again.
  • Wine Recommendation: A white or rosé wine from Provence or the Languedoc-Roussillon region of France makes sense with this; either will pair well with the mint and the salty olive tastes of the dish.

BOW-TIE SALAD WITH TUNA



Bow-Tie Salad With Tuna image

This is coming from a Woman's Day magazine. Let me just say this is an explosion of flavors. My DH said it was "Screamin'" which is his highest praise. I didn't care for the chickpeas or the feta, but if you like those things it's spectacular! Oh yeah and super duper quick!

Provided by crazycookinmama

Categories     Salad Dressings

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 lb farfalle pasta
1 (6 ounce) can solid light tuna in vegetable oil
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons honey dijon mustard
3/4 teaspoon salt
1 (15 -16 ounce) can chickpeas, rinsed
3 large ripe tomatoes, cut in chunks
1 large cucumber, cut in chunks
8 ounces feta cheese, cut in cubes
1 cup quartered thin sices red onion
1 cup slivered basil leaves

Steps:

  • Cook pasta as package directs. Drain; rinse under running cold water.
  • Dressing: Drain oil from tuna into a large serving bowl; reserve tuna. Whisk remaining dressing ingredients into the oil.
  • Add pasta to bowl, then remaining ingredients. Add tuna and gently break up. Toss well to mixand coat. Serve salad at room temperature.

Nutrition Facts : Calories 485.1, Fat 16.6, SaturatedFat 6, Cholesterol 30.6, Sodium 795.8, Carbohydrate 62.4, Fiber 5.9, Sugar 5.5, Protein 21.8

BOW TIE SEAFOOD SALAD



Bow Tie Seafood Salad image

"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

3 pounds uncooked bow tie pasta
1-1/2 pounds imitation crabmeat, chopped
1 pound frozen cooked salad shrimp, thawed
4 celery ribs, chopped
1 cup finely chopped green onions
1 medium green pepper, diced
4 cups mayonnaise
1/4 cup dill pickle relish
1/4 cup Dijon mustard
1 tablespoon salt
1 tablespoon dill weed
3/4 teaspoon pepper

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

BOW-TIE PASTA SALAD



Bow-Tie Pasta Salad image

My aunt and mom created this recipe. It is a family favorite and a great item to bring to picnics and potlucks.

Provided by Alley

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h35m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package bow-tie pasta (farfalle)
1 (12 ounce) bag broccoli florets
1 (10 ounce) basket cherry or grape tomatoes
1 bunch green onions, sliced
½ cup chopped celery
½ red bell pepper, chopped
½ green bell pepper, chopped
2 cups creamy salad dressing (such as Miracle Whip®)
⅓ cup grated Parmesan cheese
¼ cup white sugar
½ teaspoon dried basil
½ teaspoon salt

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.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 43.5 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 3.4 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 484 mg, Sugar 11.4 g

GARDEN BOW TIE SALAD



Garden Bow Tie Salad image

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

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
1 medium green pepper
4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1 small red onion, finely chopped
2 packages Italian salad dressing mix
4-1/2 cups uncooked bow tie pasta
1/4 cup olive oil
1/4 cup red wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper

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

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