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Veggie Bow Tie Salad

 Veggie Bow Tie Salad
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.
9 ServingsPrep/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 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

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Veggie Bow Tie Salad (continued)

Directions (continued)

  • pepper, cherry tomatoes, olives, artichokes, sunflower kernels,
  • basil and sun-dried tomatoes if desired.
  • In a small bowl, whisk the vinaigrette ingredients. Pour over salad;
  • toss to coat. Cover and refrigerate until serving. Yield: 9
  • servings.