Mediterranean Farfalle Bow Tie Pasta Salad Recipes

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FARFALLE PASTA SALAD MEDITERRANEAN STYLE



Farfalle Pasta Salad Mediterranean Style image

Farfalle Pasta Salad Mediterranean Style is a great pasta salad with super fresh ingredients like cucumbers, tomatoes, onions, and peppers. Kalamata Olives, marinated artichokes and feta cheese, combine to enhance those Mediterranean flavors. Dressed with a red wine based vinaigrette, instead of mayo, makes for super light and refreshing spin on a classic.

Provided by Edyta

Categories     Lunch     Side Dish

Time 18m

Number Of Ingredients 16

1/2 lbs Farfalle pasta (mini)
1 Cucumber (English, cut into half slices)
2 cups Cherry tomatoes (cut in half or quarter)
2 cups Bell peppers (cut in small squares)
1/2 Red onion (thinly sliced)
1/2 cup Olives (Kalamata)
1/2 cup Artichokes (marinated)
4 oz Feta cheese (crumbled)
1 tbsp Parsley (Italian, chopped)
1 tbsp Oregano (fresh, chopped)
1/2 cup Olive oil (extra virgin)
1/4 cup Red wine vinegar
2 Garlic cloves (chopped)
1 teaspoon Oregano (dried)
1/4 teaspoon Salt
Freshly ground pepper

Steps:

  • Cook pasta according to instructions. Once done, rinse it with cold water, let it sit in coriander for a minute or two to get rid of the extra water;
  • Add pasta and all the vegetables and herbs into the big bowl and mix it well;
  • Add all the dressing ingredients into the mason jar and mix well. Add salt if needed more;
  • Pour the dressing over the salad and mix well;
  • Sprinkle the salad with crumbled feta and serve.

Nutrition Facts : Calories 308 kcal, Carbohydrate 29 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 379 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD



Mediterranean Farfalle (Bow Tie) Pasta Salad image

From the San Giorgio box. The red wine vinegar makes this a sweet pasta salad. The beans makes this a satisfying light meal.

Provided by LaJuneBug

Categories     Beans

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 10

6 cups farfalle pasta, uncooked
1 (7 ounce) container roasted red peppers or 1 (7 ounce) container pimientos, drained and sliced into strips
1/2 cup onion, finely chopped
1/2 cup fresh parsley, finely chopped
1/3 cup red wine vinegar
2 garlic cloves, minced
2/3 cup olive oil
1 (15 ounce) can cannellini beans or 1 (15 ounce) can navy beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
salt and pepper, to taste

Steps:

  • Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
  • Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
  • Let stand 5 minutes. Stir in oil.
  • Add cooled pasta, beans, and seasoning; toss lightly until well blended.
  • Cover; refrigerate 2 hours.

Nutrition Facts : Calories 456.4, Fat 15.7, SaturatedFat 2.2, Sodium 280.2, Carbohydrate 64, Fiber 8.1, Sugar 1.6, Protein 15.5

TORTELLINI & BOW TIE PASTA SALAD



Tortellini & Bow Tie Pasta Salad image

This is the best tasting Italian Style Pasta salad I have ever eaten. I received this recipe from a caterer at our church Cyndy Totten, who gave me permission to post her recipes. Cooking time is cooling time in the refrigerator.

Provided by CarrolJ

Categories     European

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 ounces cooked multi-colored cheese tortellini
2 cups dry bow tie pasta, which has been cooked
1 cup sliced black olives
1 cup chopped pepperoni or 1 cup salami
1 cup crumbled feta cheese
1 cup shredded cheddar cheese
1/2 cup chopped green pepper
1 cup chopped fresh tomato
2 cups your favorite Italian dressing
2 tablespoons your favorite salad seasoning (I use Salad Supreme Seasoning)

Steps:

  • Drain the precooked Tortellini and Bow Tie Pasta in a large colander.
  • Rinse both pastas under cold water until completely cooled.
  • Drain completely and set aside.
  • In a large salad bowl, toss together the Salad Pastas and Vegetables.
  • Add the Dressing and Spices and toss everything well.
  • Refrigerate until time to serve.
  • This salad develops more flavor the longer it refrigerates so it can be made the night before if desired.
  • Lightly toss just prior to serving.

Nutrition Facts : Calories 807.9, Fat 55.8, SaturatedFat 18.5, Cholesterol 97.1, Sodium 2211.6, Carbohydrate 51.2, Fiber 2.9, Sugar 9.8, Protein 26.3

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