Cucumber Bow Tie Salad Food

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.

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.

GARDEN BOW TIE SALAD

Steps:

• Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight., Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat.

KIM'S SUMMER CUCUMBER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
• Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

CREAMY BOWTIE PASTA SALAD

Steps:

• Cook pasta according to package directions for al dente. Immediately rinse in cold water.
• In medium bowl whisk dressings and grated Parmesan cheese until well combined.
• In extra large bowl mix together pasta, vegetables and dressing.
• Pour into serving bowl and top with fresh parsley, shredded Parmesan and cherry tomatoes (if desired.)
• Refrigerate at least four hours before serving.

CUCUMBER BOW TIE SALAD

Steps:

• Bring 3 quarts water to a boil over medium-high heat.
• Pour in pasta and return to a boil.
• Cook until al dente, 8-10 minutes, stirring occasionally.
• Meanwhile, in a medium bowl, combine vinegar, oil, sugar, chili oil, and salt; mix well.
• Add the cucumber, bell pepper, and onion, and toss to coat.
• Drain the pasta and rinse with cold water.
• Drain again, add to the cucumber mixture, and toss well.
• Serve immediately or cover and chill.

BBQ BOW-TIE PASTA SALAD

Steps:

• Mix dressing and barbecue sauce in medium bowl.
• Add all remaining ingredients; mix lightly to coat.
• Serve immediately, or cover and refrigerate until ready to serve.

BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water.
• Toss tomatoes, cucumber,black olives, olive oil, garlic, basil and salt and pepper.
• In large bowl, gently toss the pasta with the tomato mixture and Mozzarella cheese.
• Chill for 2-3 hours so flavors can blend.