Tomato Bow Tie Salad Food

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.

ITALIAN BOW TIE SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water. Drain.
• Combine cooked pasta and all remaining ingredients in large bowl. Cover; refrigerate at least 1 hour.

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.

BOW TIE SEAFOOD SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper. , In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

VEGGIE BOW TIE SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, bring 1 in. of water to a boil. Add broccoli and cauliflower; cook for 2-3 minutes. Drain and immediately place vegetables in ice water; drain and pat dry. Drain pasta and rinse in cold water., In a large salad bowl, combine the pasta, broccoli mixture, red pepper, cherry tomatoes, olives, artichokes, sunflower kernels, basil and sun-dried tomatoes if desired. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

BLACK BEAN BOW TIE SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water and drain; set aside. In a small saucepan, bring broth and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until garlic is tender. Cool slightly., Transfer to a food processor, add 1/4 cup black beans, cilantro, lime juice, oil, tomato paste, oregano and salt; cover and process until smooth. , Transfer to a large serving bowl. Stir in the pasta, zucchini, peppers, onion and remaining beans; toss gently to coat. Refrigerate until serving.

BOW TIES WITH TOMATOES, FETA, AND BALSAMIC DRESSING

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
• While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.
• (Pan-grilled asparagus: Combine 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add asparagus to pan; cook 5 minutes or until tender, turning once.).

TOMATO-BOW TIE SALAD

Steps:

• Boil pasta in salted water until al dente. Drain.
• Combine dressing mix, vinegar, water and oil.
• Add tomatoes, scallions and cheese.
• Pour mix over cooled pasta.
• Chill at least 1 hour.

SUN-DRIED TOMATO BOW TIE SALAD

Steps:

• Cook pasta ala dente and drain.
• Add remaining ingredients and stir gently.
• Chill.
• NOTE: I have also made this salad using diced pepperoni (about 1/2 cup) in place of the chicken.
• If you use the full 2 cups of chicken it is a great main dish salad, or if you prefer you can omit meat altogether and have it as a side salad.
• If your store carries two sizes of the bottled dressing, use the bigger size.
• I don't have any on hand at the moment to check the ounces.
• Sometimes I also add diced green pepper.

FRESH SUMMERTIME BOW-TIE HAM 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.
• Toss ham chunks, tomatoes, yellow bell pepper, red bell pepper, orange bell pepper, green onions, garlic, black pepper, and salt together in a bowl.
• Stir drained bow-tie pasta and mayonnaise into the ham mixture.
• Sprinkle cilantro and Romano cheese over the pasta mixture; stir to combine.
• Chill at least 1 hour before serving.

SAUSAGE BOW TIE SALAD

Steps:

• In a large nonstick skillet, cook the sausage, onion, water and 3/4 teaspoon garlic over medium heat for 10 minutes. Add the vinegar and fennel seed. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. , Stir in pasta until coated. Add the tomatoes, basil and remaining garlic; stir gently. Cover and refrigerate until serving. Sprinkle with feta cheese.

AWESOME BOW TIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
• Toss pasta with onion, feta, balsamic vinegar, olive oil, and tomato.
• Chill for 1 to 2 hours.

TOMATO BRIE BOW TIE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large saucepan, heat tomatoes over medium-high heat. Bring to a slow boil and stir in cheese. Reduce heat to medium-low, and stir to melt cheese.
• Toss pasta with tomato sauce and top with chopped basil before serving.