Mini Bowtie Mediterranean Salad Food

FARFALLE PASTA SALAD MEDITERRANEAN STYLE

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.

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.

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.

BOW-TIE PASTA SALAD

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.

MEDITERRANEAN BOW-TIES

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, mix sauce mix and milk with wire whisk until blended. Add butter. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to low; simmer 1 minute, stirring occasionally.
• Gently stir pasta, asparagus, tomatoes and ham into sauce. Pour into casserole. Cover; bake 35 to 45 minutes or until bubbly.
• Remove casserole from oven. Sprinkle with cheese. Bake uncovered about 3 minutes longer or until cheese is melted. Sprinkle with olives.

MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD

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.

TORTELLINI & BOW TIE PASTA SALAD

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.