Tuxedo Bow Tie Pasta Salad For Picnics And Potlucks Recipes

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.

TUXEDO PASTA

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.

TUXEDO BOW-TIE PASTA SALAD FOR PICNICS AND POTLUCKS

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.

THE PERFECT PICNIC PASTA SALAD

Steps:

• Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
• Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
• Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
• Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

CONTEST-WINNING PICNIC PASTA SALAD

Steps:

• Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

TORTELLINI & BOW TIE PASTA SALAD

Steps:

• Drain the precooked Tortellini and Bow Tie Pasta in a large colander.
• Rinse both pastas under cold water until completely cooled.
• Drain completely and set aside.
• In a large salad bowl, toss together the Salad Pastas and Vegetables.
• Add the Dressing and Spices and toss everything well.
• Refrigerate until time to serve.
• This salad develops more flavor the longer it refrigerates so it can be made the night before if desired.
• Lightly toss just prior to serving.