Bow Tie Salad With Black Olives Oranges And Mint Recipes

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.

Steps:

• 1. In a large pot of boiling salted water,cook the bowties until just done, about 15 minutes. Drain,rinse with cold water and drain thoroughly.
• 2. Meanwhile, season the scallops with 1/4 tsp of salt and 1/8 tsp of the pepper. In a large nonstick frying pan, heat 1 tbsp of the oil over moderately high heat. Sear the scallops, in two batches if necessary, until brown and just done, 1 to 2 minutes per side. Let cool.
• 3. Using a stainless steel knife, peel the oranges down to the flesh,removing all of the white pit. Cut the sections away from the membranes and put them in a large glass or stainless steel bowl. Squeeze the juice from the membrane into the bowl. Add the remaining 4 tbsp oil, the lemon juice,olives,onions,mint,and the remaining 1/2 tsp salt and 1/8 tsp pepper. Stir to combine. Add the pasta and scallops and stir again.

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.