Bowtiepastasalad Recipes

ITALIAN BOW TIE SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water. Drain.
• Combine cooked pasta and all remaining ingredients in large bowl. Cover; refrigerate at least 1 hour.

LIGHT AND EASY BOW TIE PASTA SALAD RECIPE

Steps:

• In a large pot of boiling water, prepare pasta until al dente.
• In a small mixing bowl or jar whisk or shake lemon juice, olive oil, mustard and minced garlic until well combined.
• Drain bow tie pasta and rinse with cold water to shock the noodles.
• In a large serving bowl, toss drained pasta with dressing, feta, cherry tomatoes and basil.
• Salt and pepper to taste.
• Refrigerate until serving (recommend 2+ hours to allow the pasta salad dressing to marinate the bowtie pasta).

BOW TIE PASTA SALAD WITH SUMMER VEGETABLES

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.

ITALIAN BOW TIE PASTA SALAD RECIPE

Steps:

• In a large pot, cook the bow tie pasta to al dente in boiling salted water. Remove drain well and allow to cool completely.
• When you are ready to assemble the salad, thinly slice the onions - both the white and green parts, red or green bell pepper, slice the cherry tomatoes and cucumber.
• Drain the roasted red pepper and chop. Drain the artichoke hearts and dice.
• Add all of the ingredients to a large mixing bowl. Sprinkle with the salad seasoning and add the salad dressing. Mix well to combine. Cover tightly and refrigerate at least 6 hours before serving.
• Prior to serving, stir well and check seasoning. You may need to add a touch of salt, black pepper and/or additional salad dressing.
• Can be served cold or at room temperature.

CREAMY RANCH BOWTIE PASTA SALAD

Steps:

• In a large pot of boiled, salted water, cook pasta until al dente according to package directions. Drain.
• To cool pasta quickly, pour into a large colander and run under cold water. Pour cooled pasta into a large bowl.
• Stir together the ranch dressing, mayonnaise, oil, salt and pepper and pour over pasta. Add ham, cucumbers, broccoli, cheese, and tomato and stir just to combine.
• Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.

BOWTIE PASTA SALAD RECIPE WITH ITALIAN DRESSING

Steps:

• Bring a large pot of salted water to a roaring boil and cook the pasta to al dente according to package instructions. Drain and rinse under cool running water until just warm to the touch.
• Transfer to a large mixing bowl and toss with a 1/4 cup of Italian dressing and a generous pinch of salt. Set aside and allow to cool completely while you prepare the vegetables.
• Add the tomatoes, Mozzarella, olives, and basil the bowl, along with the remaining 1/2 cup of Italian dressing. Toss to combine and season to taste with salt and pepper.

BOW TIE PASTA SALAD

Steps:

• Add the pasta to a large pot of boiling salted water. Set a timer and cook the pasta for 3 minutes less than it says on the back of the box. When the timer goes off, add the edamame and carrots and cook for 2 minutes longer. Next add the broccoli, and continue boiling for 1 more minute. Drain the pasta and veggies in a colander in the sink. Rinse well under cold water to stop the cooking. Make sure to drain off all the liquid. Add the pasta mixture to the large bowl along with the shredded cheese and cherry tomatoes.
• In a small bowl, whisk together the oil and vinegar. Then whisk in the mayonnaise, sugar, garlic and some salt and pepper. Add the dressing to the salad and toss well. Fold in the green onions. Serve immediately, or cover with plastic wrap and chill for 2 hours before serving.

BOW TIE PASTA SALAD

Steps:

• Preheat oven to 400 degrees. Meanwhile boil pasta in salted water per package instructions. Drain and set aside.
• Add broccoli, bell peppers and onions to a sheet tray. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat.
• Roast for 15 minutes or until the vegetables are caramelized and tender.
• Combine all the Italian dressing ingredients in a small bowl or measuring cup and whisk to combine. Season the dressing with salt and pepper to taste.
• Add the cooked pasta, roasted vegetables, tomatoes, and olives to a large bowl. Drizzle in about 1/2 the dressing adding more as needed.
• Serve immediately with parmesan cheese on top! Season to taste with salt and pepper.

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.