Bow Tie Pasta Salad

If you want to add more lacto ovo vegetarian recipes to your recipe box, Bow Tie Pasta Salad might be a recipe you should try. For $1.4 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 431 calories, 15g of protein, and 17g of fat. This recipe serves 8. This recipe from Foodnetwork has 6 fans. Not a lot of people really liked this salad. If you have bell pepper, carrots, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is tremendous. Try Bow-Tie Pasta Salad, Bow Tie Pasta Salad, and Awesome Bow Tie Pasta Salad for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Freshly ground black pepper

1 pound bowtie pasta

1 12-ounce broccoli crown, cut into bite-size florets

2 carrots, sliced into 1/2-inch chunks

1 cup frozen edamame (out of the pods)

1 large clove garlic, minced

1 cup grape tomatoes, halved (preferably yellow and red)

3 green onions, thinly sliced

Kosher salt

1/3 cup mayonnaise

3 tablespoons olive oil

1 cup shredded part-skim mozzarella

2 tablespoons red wine vinegar

1 teaspoon sugar

Equipment:

kitchen timer

pot

colander

bowl

whisk

plastic wrap

Cooking instruction summary:

Watch how to make this recipe. Add the pasta to a large pot of boiling salted water. Set a timer and cook the pasta for 3 minutes less than it says on the back of the box. When the timer goes off, add the edamame and carrots and cook for 2 minutes longer. Next add the broccoli, and continue boiling for 1 more minute. Drain the pasta and veggies in a colander in the sink. Rinse well under cold water to stop the cooking. Make sure to drain off all the liquid. Add the pasta mixture to the large bowl along with the shredded cheese and cherry tomatoes. In a small bowl, whisk together the oil and vinegar. Then whisk in the mayonnaise, sugar, garlic and some salt and pepper. Add the dressing to the salad and toss well. Fold in the green onions. Serve immediately, or cover with plastic wrap and chill for 2 hours before serving.

 

Step by step:


1. Watch how to make this recipe.

2. Add the pasta to a large pot of boiling salted water. Set a timer and cook the pasta for 3 minutes less than it says on the back of the box. When the timer goes off, add the edamame and carrots and cook for 2 minutes longer. Next add the broccoli, and continue boiling for 1 more minute.

3. Drain the pasta and veggies in a colander in the sink. Rinse well under cold water to stop the cooking. Make sure to drain off all the liquid.

4. Add the pasta mixture to the large bowl along with the shredded cheese and cherry tomatoes.

5. In a small bowl, whisk together the oil and vinegar. Then whisk in the mayonnaise, sugar, garlic and some salt and pepper.

6. Add the dressing to the salad and toss well. Fold in the green onions.

7. Serve immediately, or cover with plastic wrap and chill for 2 hours before serving.


Nutrition Information:

Quickview
431k Calories
15g Protein
16g Total Fat
55g Carbs
35% Health Score
Limit These
Calories
431k
22%

Fat
16g
26%

  Saturated Fat
3g
22%

Carbohydrates
55g
18%

  Sugar
7g
9%

Cholesterol
12mg
4%

Sodium
373mg
16%

Get Enough Of These
Protein
15g
31%

Vitamin C
138mg
168%

Vitamin A
5418IU
108%

Vitamin K
83µg
80%

Selenium
39µg
56%

Manganese
0.95mg
48%

Folate
141µg
35%

Phosphorus
266mg
27%

Fiber
6g
25%

Vitamin B6
0.45mg
22%

Vitamin E
3mg
20%

Potassium
624mg
18%

Magnesium
68mg
17%

Calcium
170mg
17%

Copper
0.29mg
15%

Vitamin B2
0.24mg
14%

Zinc
1mg
13%

Vitamin B1
0.18mg
12%

Vitamin B3
2mg
12%

Iron
2mg
12%

Vitamin B5
0.89mg
9%

Vitamin B12
0.13µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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