Matts Bow Tie Arugula Tomato Salad Recipes

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES

My family loves pasta salad during the hot summer months. It's a fresh twist on a penne pasta salad. You can substitute gluten-free pasta, if needed. The flavor is tangy and fresh. My husband, James, made this for our Mother's Day brunch as a side dish but you can add grilled chicken and enjoy it as your main course.

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Pasta Salad with Arugula and Sun-Dried Tomatoes image

Steps:

Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.

Ingredients

1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry and minced
2 tablespoons minced red onion
3 tablespoons red wine vinegar
Fine salt and freshly ground black pepper
12 ounces penne pasta
2 cups lightly packed arugula, torn
1 tablespoon minced fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 small cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 ounce grated provolone cheese (about 1/3 cup grated on the small holes of a box grater)

VEGGIE BOW TIE SALAD

Here's a healthy salad full of fresh vegetables, tender pasta and zippy, homemade vinaigrette dressing. It's a perfect accompaniment for lean meat or fish.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings.

Number Of Ingredients 17

Veggie Bow Tie Salad image

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.

Nutrition Facts :

Ingredients

2 cups uncooked bow tie pasta
2 cups fresh broccoli florets
1 cup fresh cauliflowerets
1 medium sweet red pepper, chopped
1/2 cup cherry tomatoes, halved
1/2 cup chopped pitted green olives
1 jar (4-1/2 ounces) marinated artichoke hearts, drained
1/4 cup unsalted sunflower kernels
1/4 cup minced fresh basil
1/4 cup oil-packed sun-dried tomatoes, chopped, optional
VINAIGRETTE:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

TOMATO AND ARUGULA SALAD

Provided by Pierre Franey

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

Tomato and Arugula Salad image

Steps:

Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams

Ingredients

4 ripe plum tomatoes, cut into wedges
1/4 pound arugula
1 cup thinly sliced white onions
2 teaspoons finely chopped garlic
1/2 cup coarsely chopped fresh basil or flat-leaved Italian parsley
2 tablespoons red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons olive oil

GARDEN BOW TIE SALAD

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

Garden Bow Tie Salad image

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

Ingredients

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

PASTA WITH CHERRY TOMATOES AND ARUGULA

This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Pasta With Cherry Tomatoes and Arugula image

Steps:

Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams

Ingredients

1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar (optional)
1 cup arugula leaves, coarsely chopped
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound fusille, farfalle, or orecchiette
1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

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Matts Bow Tie Arugula Tomato Salad Recipes

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES

VEGGIE BOW TIE SALAD

Here's a healthy salad full of fresh vegetables, tender pasta and zippy, homemade vinaigrette dressing. It's a perfect accompaniment for lean meat or fish.

TOMATO AND ARUGULA SALAD

GARDEN BOW TIE SALAD

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

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