BOW-TIE PASTA SALAD
My aunt and mom created this recipe. It is a family favorite and a great item to bring to picnics and potlucks.
Provided by Alley
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h35m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 43.5 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 3.4 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 484 mg, Sugar 11.4 g
PARMESAN BOW TIES
This fuss-free side dish calls for just four ingredients that you can easily keep in your pantry and refrigerator. Serve it on special occasions as well as for everyday dinners.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook pasta according to package directions. Drain pasta and rinse in cold water. Transfer to a serving bowl. Add the remaining ingredients; toss to coat.
Nutrition Facts :
BOW TIES WITH VEGGIES
I cooked some bow tie pasta (farfalle) and tossed with some sauteed vegetables. Simple and delicious. Makes for a great side dish with chicken or meat loaf.
Provided by Susan
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 4
Number Of Ingredients 5
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.
- In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 46.3 g, Fat 4.8 g, Fiber 3.1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 209.7 mg, Sugar 4.5 g
ITALIAN VEGETABLE AND ASIAGO BOW-TIES
"When in Rome..." Or even when you're not, enjoy a flavorful Italian veggie-pasta dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in 10-inch nonstick skillet, heat water to boiling. Add beans; boil uncovered 5 minutes. Cover and boil 2 to 4 minutes or until crisp-tender. Drain; set aside.
- In same skillet, heat oil over medium-high heat. Cook mushrooms, zucchini, onion, garlic, oregano and salt in oil about 7 minutes, stirring frequently, until onion is tender.
- Stir in tomatoes and beans; heat until hot. Serve vegetable mixture over pasta. Sprinkle with cheese.
Nutrition Facts : Calories 420, Carbohydrate 75 g, Cholesterol 10 mg, Fat 1, Fiber 6 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg
PARMESAN HARVEST VEGGIE BAKE RECIPE
This Parmesan Harvest Veggie Bake is so easy to make and full of flavor.
Provided by Kendra Murdock
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut zucchinis, yellow squash, and tomatoes into thin slices.
- Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and tomatoes, in rows.
- Drizzle olive oil over the vegetables, and sprinkle Parmesan cheese, garlic salt, and black pepper.
- Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.
Nutrition Facts : Calories 94 kcal, Carbohydrate 5 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 982 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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