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Bow Tie Garden Pasta

 Bow Tie Garden Pasta
Just-picked veggies, pleasing bow tie pasta and flavorful seasonings mix together to make a delicious dish. To top it off, Miriam Hershberger of Holmesville, Ohio says it's easy and fun to fix. "Our daughter likes to make the pasta on a regular basis," remarks Miriam.
14 ServingsPrep/Total Time: 15 min.


  • 1 cup Italian salad dressing
  • 2 tablespoons olive oil
  • 1 cup packed fresh basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped walnuts
  • 1 tablespoon minced garlic
  • 2 cups quartered fresh mushrooms
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 medium onion, julienned
  • 1 small green pepper, julienned
  • 1 small zucchini, sliced
  • 1 yellow summer squash, sliced
  • 3 carrots, julienned
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 4 cups cooked multicolor cheese-filled tortellini
  • 2 cups cooked bow tie pasta


  • In a blender, combine the first six ingredients; process on high
  • until smooth. In a large skillet, saute the vegetables in 1/2 cup
  • salad dressing mixture for 3 to 3-1/2 minutes or until crisp-tender.
  • Add pasta. Drizzle with remaining dressing; toss to coat. Serve warm
  • or cold. Yield: 14 servings.

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Bow Tie Garden Pasta (continued)

Editor's Note: This recipe may easily be doubled.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.