Matts Bow Tie Arugula Tomato Salad Recipes

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POTATO ARUGULA SALAD



Potato Arugula Salad image

A different and yummy potato salad; it uses no mayonnaise. This is a nice alternative to use arugula, rather than just adding it to a green salad.

Provided by JDAVIS3662

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 7

1 ½ pounds red potatoes, cubed
3 tablespoons white vinegar
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1 bunch arugula - rinsed, dried and torn

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
  • Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
  • Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 22.5 g, Fat 9.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 209.5 mg, Sugar 1.9 g

FETA, BASIL, TOMATO AND BOWTIE PASTA SALAD RECIPE



Feta, Basil, Tomato and Bowtie Pasta Salad Recipe image

Feta, Basil, Tomato and Bowtie Pasta Salad Recipe: The perfect summer pasta salad recipe for cookouts, parties, and more!

Provided by Amy Desrosiers

Categories     Dinner     Side Dish

Time 20m

Number Of Ingredients 8

12 ounces Bowtie Pasta
2 cloves garlic (minced)
8 ounces feta cheese
1/2 cup Olive Oil
1/3 cup Balsamic Vinegar
1 cup Cherry Tomatoes
1/2 cup sliced Basil
1/4 tsp pepper

Steps:

  • Boil bowtie pasta until al dente.
  • Slice cherry tomatoes.
  • Finely Mince garlic.
  • Slice basil into strips.
  • In a bowl, whisk together the olive oil, vinegar, minced garlic and spices.
  • Add pasta, tomatoes, basil and feta to a large glass bowl.
  • Pour dressing over the top and stir.
  • Cover tightly and place it in the fridge for at least an hour to chill and marinate.
  • Serve as a meal or side dish.

Nutrition Facts : ServingSize 1 g, Calories 388 kcal, Carbohydrate 46 g, Protein 7 g, Fat 18 g, SaturatedFat 2 g, Sodium 11 mg, Fiber 1 g, Sugar 4 g

BOW TIES WITH FRESH TOMATOES AND MOZZARELLA



Bow ties with fresh tomatoes and mozzarella image

I love easy pasta salads, and this one, which comes from Entertaining with the Sopranos, fits the bill perfectly.

Provided by Lynnda Cloutier

Categories     Pasta Salads

Number Of Ingredients 7

four ripe medium tomatoes, preferably new jersey beef steaks, chopped
1/2 cup torn fresh basil leaves
1/3 cup extra virgin olive oil
one garlic clove, finely chopped
salt and pepper
1 pound bow ties, farfalle
eight ounces fresh mozzarella, cut into small dice

Steps:

  • 1. in a large pasta serving bowl, mix the tomatoes, basil, oil, garlic, and salt and pepper to taste. Let stand at room temperature up to two hours.
  • 2. Bring at least 4 quarts of salted water to a boil in a large pot. Add the pasta, stir well and cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite.
  • 3. Drain the pasta and toss it with the sauce. Add the mozzarella and toss again. Serve at once. Serves 4 to 6.

BOW-TIE PASTA SALAD



Bow-Tie Pasta Salad image

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

1 (16 ounce) package bow-tie pasta (farfalle)
1 (12 ounce) bag broccoli florets
1 (10 ounce) basket cherry or grape tomatoes
1 bunch green onions, sliced
½ cup chopped celery
½ red bell pepper, chopped
½ green bell pepper, chopped
2 cups creamy salad dressing (such as Miracle Whip®)
⅓ cup grated Parmesan cheese
¼ cup white sugar
½ teaspoon dried basil
½ teaspoon salt

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

ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/2 pound arugula leaves
3 ripe plum tomatoes, sliced
1 cup coarsely chopped red onion
1/2 cup finely chopped Italian parsley
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons olive oil

Steps:

  • Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
  • Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 400 milligrams, Sugar 4 grams

ARUGULA TOMATO SALAD



Arugula Tomato Salad image

Arugula Tomato Salad is a simple and healthy salad that goes with any main course. Delicious dressing includes lemon zest, olive oil, and Balsamic vinegar. It's a great basic recipe that's highly adaptable and versatile. There are only 7 ingredients and it takes only 15 minutes to make! Perfect to serve with grilled, roasted, and cooked meats, such as chicken, pork, beef, lamb.

Provided by Julia

Categories     Salad

Time 15m

Number Of Ingredients 7

3 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons lemon zest
5 oz arugula
1.5 cup cherry tomatoes (each sliced in half)
1/4 cup Parmesan cheese (grated)
1/4 cup Pine nuts (lightly toasted)

Steps:

  • In a medium bowl, prepare the salad dressing. Combine olive oil and balsamic vinegar, and mix. Add lemon zest.
  • In a large bowl, combine arugula and cherry tomatoes (each sliced in half).
  • Drizzle the dressing over the salad. You don't have to use all of the dressing. Drizzle as much or as little as you prefer.
  • Top with grated Parmesan cheese and lightly toasted pine nuts.

Nutrition Facts : Calories 139 kcal, Carbohydrate 5 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 80 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SAUTEED BABY TOMATOES WITH ARUGULA



Sauteed Baby Tomatoes With Arugula image

A great summer recipe when tomatoes and arugula are plentiful. Serve with grilled chicken or steak.

Provided by KelBel

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups grape tomatoes
2 tablespoons extra virgin olive oil
1 medium garlic clove, minced
1/4 teaspoon kosher salt
4 cups arugula
1 teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
  • Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.

Nutrition Facts : Calories 82.8, Fat 7.2, SaturatedFat 1, Sodium 121.6, Carbohydrate 4.8, Fiber 1.3, Sugar 0.4, Protein 1.2

TOMATO AND ARUGULA SALAD



Tomato and Arugula Salad image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

4 ripe plum tomatoes, cut into wedges
1/4 pound arugula
1 cup thinly sliced white onions
2 teaspoons finely chopped garlic
1/2 cup coarsely chopped fresh basil or flat-leaved Italian parsley
2 tablespoons red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons olive oil

Steps:

  • Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams

ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

  • Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
  • Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

SUN-DRIED TOMATO BOW TIE SALAD



Sun-Dried Tomato Bow Tie Salad image

A refreshing pasta salad that can also be the main dish. I created this salad once when I needed a potluck dish and was short on time, energy and wanted to use ingredients I had on hand. It was a big hit and the recipe was much requested.

Provided by Donna M.

Categories     One Dish Meal

Time 45m

Yield 1 large salad

Number Of Ingredients 7

1 (16 ounce) package bow tie pasta
1/3 cup red onion, thinly sliced
1 (4 ounce) can sliced ripe olives
1 -2 cup cubed cooked chicken breast
Kraft sun-dried tomato salad dressing, 1 bottle
1/2 cup fresh parmesan cheese, finely shredded or grated
salt and pepper

Steps:

  • Cook pasta ala dente and drain.
  • Add remaining ingredients and stir gently.
  • Chill.
  • NOTE: I have also made this salad using diced pepperoni (about 1/2 cup) in place of the chicken.
  • If you use the full 2 cups of chicken it is a great main dish salad, or if you prefer you can omit meat altogether and have it as a side salad.
  • If your store carries two sizes of the bottled dressing, use the bigger size.
  • I don't have any on hand at the moment to check the ounces.
  • Sometimes I also add diced green pepper.

MATT'S BOW TIE ARUGULA TOMATO SALAD



MATT'S BOW TIE ARUGULA TOMATO SALAD image

Categories     Pasta

Number Of Ingredients 9

1/2 lb. farfalle, (bow tie) pasta, cooked, drained, rinsed. Don't overcook
3 c. torn, stemmed arugula
1/2 c. chop basil
2 large tomatoes cut in 1/2 inch dice
1 t. grated lemon zest
3 T. olive oil
1 T. fresh lemon juice
2 t. Kosher salt
fresh ground pepper

Steps:

  • Place pasta in large bowl. Add rest of ingredients and toss. Serve at room temp.

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