Butterfly Pasta Salad Recipes

RAINBOWS AND BUTTERFLIES PASTA SALAD

Rainbows and Butterflies Pasta Salad image

Provided by Ellie Krieger

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 ounces bow tie pasta, preferably whole grain
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 cup corn kernels, thawed if frozen
1 cup shelled edamame, thawed if frozen
1 medium red bell pepper, diced
2 medium carrots, shredded (about 1/2 cup)
1/3 cup grated parmesan cheese (about 1 ounce)
Salt

Steps:

Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.
In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste.

BASIL CHEESE BUTTERFLY PASTA

Basil Cheese Butterfly Pasta image

Kids love pasta, especially when it is shaped like fun "butterflies." The lemon and basil pairs with Parmesan cheese to transform plain pasta into something totally different and kid-approved! -Lauren Reiff, East Earl, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups uncooked bow tie pasta
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

In a large saucepan, cook pasta according to package directions. Drain pasta and set aside., In the same saucepan, saute garlic in oil for 1 minute. Stir in the lemon juice, basil, salt and pepper. Return pasta to the pan. Add cheese and toss to coat.

Nutrition Facts :

PASTA SALAD WITH BUTTERMILK DRESSING

Pasta Salad with Buttermilk Dressing image

Thick buttermilk makes a great base for a creamy dressing with less fat and tons of flavor in this delicious Pasta Salad with Buttermilk Dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

Salt and pepper
3/4 pound fusilli or other short twisted pasta
1 bulb fennel, cored and thinly sliced, plus 1/2 cup fronds, chopped
10 ounces frozen shelled edamame
3/4 cup buttermilk
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 cup packed fresh basil leaves, chopped
2 bunches watercress, trimmed

Steps:

In a large pot of salted boiling water, cook pasta 1 minute less than package instructions; add fennel and edamame and cook 1 minute. Drain and let cool slightly.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, lemon juice, and basil. Season with salt and pepper. Add pasta mixture, watercress, and fennel fronds to bowl and toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 472 g, Fat 8 g, Fiber 8 g, Protein 23 g, SaturatedFat 1 g

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