Sweet Pea Bow Tie Pasta Salad Recipes

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SWEET PEA-BOW TIE PASTA SALAD



Sweet Pea-Bow Tie Pasta Salad image

I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...

Provided by Cindi M Bauer

Categories     Lunch/Snacks

Time 12m

Yield 25-30 serving(s)

Number Of Ingredients 12

2 1/2 lbs uncooked bow tie pasta
8 ounces shredded carrots (See *Note)
8 ounces frozen peas, thawed
1 celery rib, diced
4 teaspoons diced red onions
2 cups sweetened condensed milk
2 1/2 cups mayonnaise
1 1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
  • Rinse pasta under cold water, and drain pasta well.
  • In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
  • Place in refrigerator til ready to mix salad ingredients together.
  • When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
  • Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
  • Toss a few peas, over the salad.
  • Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.
  • Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
  • Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
  • Before serving, be sure to stir the salad.
  • This salad keeps well for several days in the refrigerator.
  • *Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

Nutrition Facts : Calories 305.6, Fat 4.2, SaturatedFat 1.9, Cholesterol 46.8, Sodium 154.7, Carbohydrate 58.2, Fiber 2.2, Sugar 25.3, Protein 9.1

SWEET PEA-BOW TIE PASTA SALAD



Sweet Pea-Bow Tie Pasta Salad image

I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...

Provided by Cindi M Bauer

Categories     Other Salads

Number Of Ingredients 14

SALAD:
2-1/2 lbs. uncooked bow tie pasta
8 oz. shredded carrots (see *note)
8 oz. frozen peas, thawed
1 celery rib, diced
4 tsp. diced red onions
DRESSING:
2 cups sweetened condensed milk
2-1/2 cups mayonnaise
1-1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 tsp. salt
1/2 tsp. pepper

Steps:

  • 1. Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
  • 2. Rinse pasta under cold water, and drain pasta well.
  • 3. In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
  • 4. Place in refrigerator til ready to mix salad ingredients together.
  • 5. When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
  • 6. Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
  • 7. Toss a few peas, over the salad.
  • 8. Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place ontop of the salad in the "very" large size bowl, along with some of the peas.
  • 9. Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
  • 10. Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
  • 11. Before serving, be sure to stir the salad.
  • 12. This salad keeps well for several days in the refrigerator.
  • 13. Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

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

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