BOW TIE PASTA SALAD WITH SUMMER VEGETABLES
A fresh pasta salad recipe loaded with summer vegetables and tossed with a flavorful red wine vinaigrette.
Provided by RecipeGirl.com (shared from The Family Flavor cookbook)
Categories Salad
Number Of Ingredients 14
Steps:
- Drain the cooked pasta, and rinse under cold water to cool. Drain very well and then pour the pasta into a large bowl. Stir in the cucumber, red bell pepper, green onion, grape tomatoes and black olives. Set aside.
- In a medium bowl, combine the red wine vinegar, lemon juice, honey, salt and pepper. Whisk well. While whisking, slowly whisk in the olive oil. Whisk in the parsley.
- Pour the vinaigrette over the pasta and vegetables. Stir well. Fold in the feta cheese. Serve immediately or refrigerate and serve chilled.
Nutrition Facts : ServingSize 1 serving, Calories 532 kcal, Carbohydrate 51 g, Protein 11 g, Fat 32 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 1431 mg, Fiber 5 g, Sugar 7 g
GARDEN BOW TIE SALAD
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
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
BOW TIES WITH VEGGIES
I cooked some bow tie pasta (farfalle) and tossed with some sauteed vegetables. Simple and delicious. Makes for a great side dish with chicken or meat loaf.
Provided by Susan
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 46.3 g, Fat 4.8 g, Fiber 3.1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 209.7 mg, Sugar 4.5 g
VEGGIE BOW TIE SALAD
Here's a healthy salad full of fresh vegetables, tender pasta and zippy, homemade vinaigrette dressing. It's a perfect accompaniment for lean meat or fish.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, in a small saucepan, bring 1 in. of water to a boil. Add broccoli and cauliflower; cook for 2-3 minutes. Drain and immediately place vegetables in ice water; drain and pat dry. Drain pasta and rinse in cold water., In a large salad bowl, combine the pasta, broccoli mixture, red pepper, cherry tomatoes, olives, artichokes, sunflower kernels, basil and sun-dried tomatoes if desired. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
BOW-TIE PASTA SALAD
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
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
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