Garden Bow Tie Salad Recipe 45 Food

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GARDEN BOW TIE SALAD RECIPE - (4/5)



Garden Bow Tie Salad Recipe - (4/5) image

Provided by VerneJ

Number Of Ingredients 14

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
1 medium green pepper
4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1 small red onion, finely chopped
2 packages Italian salad dressing mix
4-1/2 cups uncooked bow tie pasta
1/4 cup olive oil
1/4 cup red wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • 1. 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. 2. 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.

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

TUXEDO BOW-TIE PASTA SALAD FOR PICNICS AND POTLUCKS



Tuxedo Bow-Tie Pasta Salad for Picnics and Potlucks image

The perfect pasta salad for picnics, potlucks and gatherings. I've made this without the mayo, using the artichoke marinade in it's place, and it was equally fabulous and well received! Best served well chilled.

Provided by BecR2400

Categories     Vegetable

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 15

8 ounces bow tie farafelle pasta, cooked according to package directions (measured dry, I use De Cecco)
1/2 cup mayonnaise
2 tablespoons finely chopped Spanish olives
2 (6 1/2 ounce) jars marinated quartered artichoke hearts (reserve several tablespoons of the marinade)
1/4 cup italian deli-sliced mild pepper rings, chopped (or green bell peppers)
1 cup broccoli floret, cut into one-inch pieces cooked al dente
2 stalks celery, thinly sliced
1 medium cucumber, peeled and diced
2 medium fresh tomatoes, diced
fresh ground black pepper, to taste
salt, to taste
1/4 cup pepperoni, diced (optional, or salami)
1/4 cup parmesan cheese, diced (optional, or provolone)
1 tablespoon snipped fresh parsley, to garnish
1 tablespoon snipped fresh chives, to garnish

Steps:

  • In a large bowl stir together the mayonnaise, olives, artichoke hearts, peppers, broccoli florets, celery, cucumber, and tomatoes. Now is the time to add the pepperoni or salami and cheese, if using.
  • Add the cooked and drained pasta; mix thoroughly.
  • Stir in the reserved artichoke marinade, a spoonful at a time, to the desired consistency.
  • Add salt and pepper to taste.
  • Garnish with snipped fresh herbs (parsley and chives).
  • Cover and thoroughly chill (several hours or overnight) before serving.

BOW TIE BROCCOLI SALAD



Bow Tie Broccoli Salad image

This can be made a variety of ways. You can omit the bow tie pasta and just have the veggies and or add/delete as desired. I think I like it so well because it's somewhat sweet. Feel free to improvise as needed for taste.

Provided by CoffeeB

Categories     Vegetable

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups bow tie pasta (optional)
1/2 head broccoli
1/2 head cauliflower (optional)
1/4 cup sunflower seeds
1 lb bacon
1/2 cup green onion (optional)
1/2 cup raisins (optional)
1 cup cheddar cheese, shredded
3/4 cup mayonnaise
2 tablespoons red wine vinegar (or white)
1/4 cup sugar

Steps:

  • Cut up into bite size pieces the broccoli and cauliflower.
  • Boil noodles and rinse under cold water.
  • Drain well.
  • Fry the bacon crispy and cut up fine.
  • Mix the mayonnaise, vinegar, and sugar and add to your veggies, cheese and raisins.
  • Refrigerate for at least 2-3 hours for flavors to blend.

Nutrition Facts : Calories 310.4, Fat 26.6, SaturatedFat 8.5, Cholesterol 39.4, Sodium 486.5, Carbohydrate 10.3, Fiber 1, Sugar 5.7, Protein 8.3

GARDEN BOW TIE SALAD



Garden Bow Tie Salad image

Originally a vegetable dish, I added pasta to this salad for family gatherings and church potlucks. Try adding sliced mushrooms and diced tomatoes before serving. -Barbara Burks, Huntsville, Alabama

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 24 servings (3/4 cup each).

Number Of Ingredients 14

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
1 medium green pepper
4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1 small red onion, finely chopped
2 packages Italian salad dressing mix
4-1/2 cups uncooked bow tie pasta
1/4 cup olive oil
1/4 cup red wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 89 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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