Veggie Bow Tie Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 9 servings.
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.
Ingredients
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2 cups uncooked bow tie pasta
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2 cups fresh broccoli florets
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1 cup fresh cauliflowerets
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1 medium sweet red pepper, chopped
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1/2 cup cherry tomatoes, halved
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1/2 cup chopped pitted green olives
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1 jar (4-1/2 ounces) marinated artichoke hearts, drained
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1/4 cup unsalted sunflower kernels
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1/4 cup minced fresh basil
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1/4 cup oil-packed sun-dried tomatoes, chopped, optional
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VINAIGRETTE:
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1/2 cup olive oil
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1/4 cup balsamic vinegar
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2 tablespoons lemon juice
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1 teaspoon sugar
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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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.
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3.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
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