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:
covered percent of daily need
