Veggie Bow Tie Salad Recipe
Veggie Bow Tie Salad Recipe photo by Taste of Home

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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings


  • 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
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. 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.
  2. 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.
  3. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Yield: 9 servings.
Originally published as Veggie Bow Tie Salad in Country Woman February/March 2008, p27

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Reviewed May. 19, 2010

I didn't quite have all the ingredients, but this salad still turned out great! It could only be better with the basil and cherry tomatoes. The vinaigrette is fantastic. I make extra of it so I can add more to leftovers.

Reviewed Jun. 14, 2009

LOVE the vinagrette!

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