Taste of Home
Garden Bow Tie Salad
TOTAL TIME: Prep: 30 min. + chilling Cook: 10 min.
YIELD: 24 servings (3/4 cup each).
Originally a vegetable dish, I added pasta to this salad for family gatherings and church potlucks. Try adding sliced mushrooms and diced tomatoes before serving. —Barbara Burks, Huntsville, Alabama
Ingredients
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1 medium cucumber
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1 medium yellow summer squash
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1 medium zucchini
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1 medium sweet red pepper
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1 medium green pepper
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4 cups fresh broccoli florets
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3 cups fresh cauliflowerets
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1 small red onion, finely chopped
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2 packages Italian salad dressing mix
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4-1/2 cups uncooked bow tie pasta
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1/4 cup olive oil
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1/4 cup red wine vinegar
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3/4 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight.
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2.
Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat.
Nutrition Facts
3/4 cup: 89 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
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