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
BOW-TIE SALAD WITH SCALLOPS, BLACK OLIVES, ORANGES, AND MINT
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
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 SCALLOPS, BLACK OLIVES, ORANGES, AND MINT
Here's a unique and refreshing pasta salad from Food and Wine with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired. Wine: 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.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 639.9, Fat 23.5, SaturatedFat 3.7, Cholesterol 109.3, Sodium 787.5, Carbohydrate 75.5, Fiber 5.7, Sugar 8, Protein 32.4
BOW TIES AND SCALLOPS
This is so quick and easy, and it's a meal good enough for a dinner party. I add a few red pepper flakes to mine.
Provided by MizzNezz
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Have the pasta cooked and drained.
- Heat oil in skillet, add garlic and tomatoes, saute for 3 minutes.
- Add broth, boil 1 minute.
- Add scallops, boil 1 minute.
- Add parsley and parmesan, heat through.
- Stir in bow ties.
Nutrition Facts : Calories 192.5, Fat 8.8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 114.3, Carbohydrate 17, Fiber 1.2, Sugar 1.6, Protein 11.4
BOW-TIE SALAD WITH BLACK OLIVES, ORANGES AND MINT
Steps:
- Cook pasta until just done. Drain. Rinse with cold water and drain again. Season scallops with 1/2 tsp. of the salt and 1/2 half of the pepper. In frying pan, heat approximately 2 - 3 TBS of the olive oil over moderate heat. Sear scallops until brown and just done - 1 to 2 minutes per side. Cool. Peel oranges, divide into sections and arrange around the edge of large serving bowl. Mix the remaining olive oil with the lemon juice. Stir together the scallops and pasta. Add the olives, onion, mint, remaining salt and pepper. Drizzle the oil/lemon mizture over all. Toss entire mixture, and scoop over the orange slices.
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
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