Butterfly Pasta Salad Recipes

RAINBOWS AND BUTTERFLIES PASTA SALAD

Steps:

• Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.
• In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste.

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).

BUTTERFLY PASTA WITH MUSHROOMS, SPINACH AND SCALLIONS

Steps:

• Rinse spinach, trim and remove any tough stems. Pluck basil leaves from the stalks. Peel and chop garlic. Clean mushrooms and cut into thin slices. Rinse scallions, trim and cut into rings.
• Cook pasta in plenty of boiling salted water until al dente.
• Cook garlic in 2 tablespoons hot oil. Add spinach, basil and scallions and cook for a few minutes while stirring. Season with salt and pepper. Sauté mushrooms in the remaining oil briefly over high heat and season with salt, pepper and lemon juice.
• Drain the pasta and mix with the vegetables and Parmesan and arrange on warmed plates.

BUTTERMILK PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water. Drain well.
• Transfer pasta to a large bowl. Add basil, tomatoes, cucumber, chives, red onion, peppers, sunflower seeds, and feta. Toss well and set aside.
• Whisk together buttermilk, mayonnaise, lemon juice, hot sauce, garlic, and red pepper flakes. Season with salt and pepper.
• Pour dressing over pasta mixture and toss to coat. Serve immediately or cover and refrigerate overnight.

SPRING PASTA SALAD

Steps:

• Take a big bowl and place all your ingredients into it, spooning the dressing in little by little and adding salt and pepper to taste and being nice and gentle tossing it.
• Then place it all onto a pretty platter adding more zucchini ribbons, peas, artichoke hearts or whatever else to make it look balanced with the veggies.
• Spoon more dressing if needed.

THAI BUTTERFLY PASTA SALAD

Steps:

• Add the roasted pepper, pasta, and peas to the dressing and toss to coat.