Bow Tie Cabbage Salad Recipes

BOW TIE CABBAGE SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Cover and refrigerate for 1-1/2 to 2 hours. , Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the cabbage, onions, green pepper, cheese. Drizzle with dressing; toss to coat. Cover and refrigerate for 1-2 hours.

CABBAGE-TOMATO PASTA TOSS

Steps:

• In a large bowl, combine the tomatoes, vinegar, basil and parsley; set aside. Cook pasta according to package directions, adding the cabbage during the last 2 minutes. , Meanwhile, in a skillet, saute the bread crumbs, almonds and garlic in oil and butter for 6 minutes or until golden brown. , Drain pasta and cabbage; place in a large bowl. Add tomato and crumb mixtures; toss.

FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA RECIPE

Steps:

• In a pan fry off pancetta in a little olive oil until lightly golden.
• Add garlic and thyme and cook until softened.
• Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan.
• Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra-virgin olive oil.
• Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts.
• Serve immediately.

BOW-TIE BROCCOLI SLAW SALAD

Steps:

• Combine pasta, slaw, cranberries and onions in large bowl.
• Whisk mayonnaise, vinegar and sugar until blended. Add to pasta mixture; mix lightly.
• Refrigerate 1 hour. Top with nuts before serving.

CABBAGE AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
• In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

SPICY THAI PASTA SALAD

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.