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Veggie Bow Tie Salad Recipe

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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.

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9 Servings
Prep/Total Time: 30 min.

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 Crisco® Extra Virgin Olive Oil
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

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, combine vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Yield: 9 servings.

Veggie Bow Tie Salad published in Country Woman February/March 2008, p27

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