Sunflower Bacon And Parmesan Bow Tie Pasta Salad Food

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BOWTIE PASTA SALAD RECIPE WITH ITALIAN DRESSING



Bowtie Pasta Salad Recipe with Italian Dressing image

A quick and easy Bowtie Pasta Salad with Italian dressing packed with flavor and Italian flare thanks to a few fresh and a few ready-made ingredients! The perfect make-ahead dish for potluck gatherings come spring and the summertime.

Provided by Kelly Anthony

Categories     Salad     Side Dish

Time 23m

Number Of Ingredients 6

3 cups uncooked Farfalle pasta
3/4 cup creamy Italian dressing ((such as Olive Garden Italian Dressing), separated)
1 pint grape tomatoes, halved
1 (8 ounce) block Mozzarella cheese, cut into a 1/4" dice
1 (6 ounce) can pitted black olives, drained
1/4 cup finely chopped, fresh basil

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.

Nutrition Facts : Calories 333 kcal, Carbohydrate 31 g, Protein 14 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 972 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SUNFLOWER, BACON AND PARMESAN BOW-TIE PASTA SALAD



Sunflower, Bacon and Parmesan Bow-tie Pasta Salad image

One of my co-workers found this recipe from a local grocery store; when we have potlucks we hope he'll make this salad. It's very easy and very tasty - but you really can't go wrong with bacon and parmesan-now can you? (The cooking time - includes the minimum chill time.)

Provided by LiisaN

Categories     Pork

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 7

12 ounces bow tie pasta, cooked according to directions
1 1/2 cups bottled parmesan salad dressing, divided
1/2 cup sunflower seeds
1/2 cup sliced celery
1/2 cup sliced green onion, tops included
3 tablespoons diced pimentos or 1 small diced red pepper
1/2 lb bacon, cooked crisp and crumbled

Steps:

  • Cook pasta according to directions on box, drained.
  • Add 1 cup of parmesan dressing, celery, onions, pimento/red pepper to pasta.
  • Toss to mix.
  • Chill several hours or overnight.
  • Prior to serving, add remaining 1/2 cup dressing, bacon and sunflower seeds.
  • Toss to mix and serve.

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.

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