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Bow-tie Pasta Salad with sun-dried tomatoes, black olives, feta and spinach


Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then place in a large mixing bowl.

Finely chop a red onion to measure the indicated amount. Place in the large bowl with the garlic.

If you bought whole olives, slice them thinly to measure the indicated amount. Add to the garlic and red onion.

Pile the spinach leaves on top of each other and slice thinly into strips to measure the indicated amount. Add garlic, red onion and olives.

Slice the sun-dried tomatoes thinly to measure the indicated amount. Add to the garlic, red onion, olives and spinach.

Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.

Once water is boiling, add 1 tablespoon of salt and stir in the farfalle pasta. Cook until tender but with a slight bite, about 11 minutes, or according to the package instructions.

After you strain the pasta, place it in the bowl with the garlic, red onion, olives, spinach and sun-dried tomatoes. Add the olive oil and fresh lemon juice. Season with salt and pepper to taste. Stir to combine well.

Place the pasta in the refrigerator and let it chill for at least 10 minutes or while you finish preparing the rest of the meal.

Just before serving, remove the pasta from the refrigerator and stir in the crumbled feta. Transfer to a serving bowl or dinner plates. Ready to eat!


Sun dried Tomato Pasta Salad With Spinach and Feta Cheese

Sun dried tomato pasta salad is seriously the easiest pasta salad recipe that you could ever make. If you are looking for an amazing, flavorful Italian pasta salad recipe this is it! A bowtie pasta salad with spinach, feta cheese and sun dried tomatoes that come together with Italian dressing giving this summer side dish recipe amazing flavor!


Fresh Basil and Feta Cheese Take this Bowtie Pasta to a New Level!

The fresh basil, and feta really make this pasta salad a winner in my book!

The sweet, and bold basil flavor paired with the saltiness of the feta cheese and garlicky oil are perfect for those who love flavors that pop!

Flavor Tip:

Allow the flavors to meld in the fridge for 1-24 hours. It allows the bowtie pasta and veggies to absorb all the garlicky goodness the oil and vinegar produce.


Ratings & Reviews

Added a few things

The recipe was great but instead of using olive oil i used vegetable oil. I also added shrimp and bacon, used garlic salt instead of cloves of garlic and didn't add basil or onions. Instead of sun-dri ed tomatoes I used sliced grape tomatoes.

Sun-Dried Tomato Bow Tie Pasta

So easy to tweak this recipe to your liking. I added two cubed, browned chicken breasts and half a bag of mini pepperonis. Very tasty! (These recipes always need just a tad of extra salt/pepper at the table.) Next time I will add spinach and see how that goes!

Sun-Dried Tomato Bow Tie Pasta

I didn't care for sun dried tomatoes.

Sun-Dried Tomato Bow Tie Pasta

Very tasty and easy to make, it was a big hit and I will be making it again.

Sun-Dried Tomato Bow Tie Pasta

I had not previously used condensed soup for pasta, but it worked well. I substituted Celery Soup that I had on hand, and added shrimp, pepperoni, mushrooms and trio (an onion and pepper blend). The various flavors worked nicely together. I did find that I had to add a tad of salt to suit my own personal preference. Because I like food with strong flavor, I may try feta cheese and/or shrimp soup the next time I make this.

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WHAT’S IN BOWTIE PASTA SALAD?

  • Farfalle (Bowtie) Pasta
  • Italian Dressing
  • Grape Tomatoes
  • Mozzarella Cheese
  • Black Olives
  • Basil

ABOUT “BOWTIE” PASTA

You’ll find bowtie pasta in boxes labeled “Farfalle” at the grocery store. Pronounced “far-FALL-lay,” this Italian-coined pasta translates to “butterflies” in English. However, Bowtie seems to be the more common nickname for Farfalle pasta in the United States.

This pasta shape is perfect for pasta salad as it tends to trap and hold on to dressings. Note, a little bowtie pasta goes a long, long way. For this pasta salad, you’ll only use about half of the pasta package.

WHICH DRESSING TO USE FOR PASTA SALAD?

Ironically, this pasta salad features ingredients you would often find on an Italian platter called an antipasto platter. Mozzarella cheese, grape tomatoes, and olives are all perfectly complemented by the tangy flavor of Italian dressing.

For this Italian Bowtie Pasta Salad, in particular, Olive Garden Signature Italian Dressing works beautifully as it is well-seasoned, rich, creamy and loaded with great Parmesan flavor. This dressing is sold in most grocery chains, but if you’d prefer another Italian dressing to this one, any one will do.

Bowtie Pasta Salad can be made up to a day in advance. If you’d like the basil to stay bright green and vibrant looking, wait to add until the day you are serving it. If you find the pasta has absorbed too much of the Italian dressing come time to serve, feel free to add an extra drizzle and toss before serving.


Sundried Tomato Pasta Salad

In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.

Serve on a big platter with an extra sprinkling of Parmesan cheese.

Okay, now that that&rsquos over with, let me show you my favorite chick food pasta salad&mdashthe one I always make on Fourth of July. I used to make a pasta salad in the summertime that consisted of radiatore (a delightful and fun short pasta), halved cherry tomatoes, whole basil leaves, olive oil-red wine vinegar dressing, and tons of grated Parmesan. Oh, I loved that pasta salad. It was cold and fresh and wonderful. And simple and plain and delicious.

Then Barefoot Contessa came into my life. And she showed me this pasta salad, which had tomato and basil, too&hellipbut the dressing had a sundried tomato base, which added a whole new depth of flavor. She put cubes of fresh mozzarella in her pasta salad, which I happen to love&hellipbut which menfolk &rsquoround these parts unfortunately mistake for tofu and avoid like the plague. So I generally don&rsquot go there.

Not that the men even eat this salad anyway. They don&rsquot. They&rsquore way too busy putting jalapeno poppers on their cheeseburgers and trying to figure out the cattle market.

This pasta salad is the child born of those two parents. Tangy sundried tomato dressing is poured over corkscrew pasta and allowed to settle into the grooves and crevices. Tomatoes and olives are added in. Plenty of Parmesan is the icing on the cake. I love this pasta salad so much, and it&rsquos even better the next day.


Bow-tie pasta salad

(Wendy Maeda/Globe Staff)

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To make this more substantial, add diced grilled chicken, sauteed portobello mushrooms, chopped sun-dried tomatoes, or pitted black olives. The asparagus spears are cooked in the same water with the bow-ties.

1pint cherry or grape tomatoes, halved
1bunch scallions, thinly sliced
1/4cup chopped fresh mint
1/4cup olive oil
1tablespoon balsamic vinegar
1teaspoon salt, and more for the pasta water
3/4teaspoon pepper
1pound bow-tie pasta
1pound asparagus, ends snapped off, stalks peeled if thick, and cut in 2-inch pieces
1/2pound imported feta, crumbled (to make 1 1/2 cups)
1. In a large bowl, combine the tomatoes, scallions, 2 tablespoons of the mint, the oil, vinegar, salt, and pepper. Set aside for at least 10 minutes or for up to 1 hour.

2. Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring, for 8 minutes (or 2 minutes less than the suggested time on the package).

3. Without draining the pasta, add the asparagus and continue cooking for 2 minutes or until the spears and the pasta are tender, but not mushy. Tip the mixture into a colander, run it under cold water for a moment, shaking the colander, until the pasta and asparagus cool a bit. Shake the colander to remove the excess moisture.

4. Add the pasta and asparagus mixture with the feta to the tomato mixture. Add the remaining 2 tablespoons of mint and toss well. Before serving, let the salad sit for 15 minutes for the flavors to meld. Or refrigerate for up to 2 hours. Tony Rosenfeld


Caprese Pasta Salad with Sun-dried Tomatoes

This Caprese Pasta Salad is made with fresh mozzarella, basil, and deliciously juicy sun-dried tomatoes, then covered in a homemade herb dressing. Drizzle with a balsamic reduction and a sprinkle of parmesan cheese for an amazing salad that will become your new favorite!

If you&rsquore a fan of traditional caprese salad made with tomatoes, basil, fresh mozzarella, and balsamic reduction, then you are going to LOVE this version. It has PASTA, y&rsquoall! And noodles are kinda like bacon. It just makes everything better. .

This recipe has been on my mind for awhile now, and I was so happy to finally get the chance to make it this past week. Since it&rsquos summertime, I love to make pasta salads to go along with whatever we are eating for dinner. I usually make my Easy Pasta Salad because it&rsquos so simple to throw together and everyone gobbles it up without complaint.

And I sure do like when a meal doesn&rsquot involve grumbling from the little people at my house!

I eat Caprese salad a lot because it is literally one of my favorite foods ever in the world. It&rsquos so simple, and the flavors are so good. One of my favorite local restaurants here makes a Caprese sandwich with their homemade herbed focaccia bread and while I was stuffing it in my face last week (true story. ) I kept thinking how delicious it would be as a pasta salad.

And then the thought came to me to use those uber delicious oil packed sun-dried tomatoes that are so good, and man I really patted myself on the back for that one. Because I have to tell you, they really take this caprese pasta salad over the edge!

Now when you make this, you&rsquore going to scoop the sun-dried tomatoes out of the jar, but don&rsquot discard that amazingly flavorful oil! You&rsquore going to want to hold on to that liquid gold! Why, you ask? Because pasta salads tend to get a little dry after they&rsquove been in the refrigerator for a few hours, but if you&rsquove held on to your sun-dried tomato oil, you have the perfect tool to moisten that caprese pasta salad right back up!


Pasta Salad with Tomatoes, Zucchini, and Feta

Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.

Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.

*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.

Yesterday, after a weekend of brisket, chocolate cake, and innumerable other naughty delights, suddenly all I wanted was a cold, healthy salad. I eventually came to my senses and decided to include pasta in the mix, and threw in tomatoes, zucchini, and&mdashthe best part&mdashlots of feta cheese.

There&rsquos nothing simpler than this salad the only thing I dressed it with was olive oil and lemon juice (and salt, pepper, and parsley), proving once again that some of the most pared-down foods are some of the most delicious.

Make this after your hectic, calorie-filled weekend! We&rsquoll get back to the naughty stuff later this week.

Begin with a couple of zucchini. And I know it&rsquos not zucchini season, but if I wait until my garden is overrun with zucchini before I start to post recipes that use zucchini, everyone else in the world will also be posting zucchini recipes and then it won&rsquot be spayshul.

Not really. I just happen to see these groovy hothouse zucchini at the store, and I needed an excuse to use them.

Lop off the tops and bottoms of the zucchini, then cut them in half.

Cut each piece in half lengthwise&hellip

Then rotate it 90 degrees and cut it again.

At this point, you&rsquoll have sticks. You could bread &rsquoem and fry &rsquoem if you wanted it! In fact&hellip

*Slapping my own hand till I cry* Ree! Stop that! You must remember the jiggle.

Then turn the sticks to the side and dice &rsquoem up.

Next, halve some grape tomatoes.

Cook and drain some pasta, then rinse it under cold water to cool it down.

Drizzle on some olive oil&hellip

Then use your unfortunate, pale pink alien claw to squeeze in some lemon juice.


Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto

Here we are, smack dab in the middle of June, and I’m looking out at gray skies. Why?! I don’t know about you, but dreary weather slows me down and sunshine motivates me to skip right along. At least I have a bowl full of summertime goodness in the fridge to tide me over for a while.

This salad concept came to me when I found an ear of corn in my vegetable drawer, a remnant of my cowboy caviar recipe. I whipped up a bold pesto made with fresh cilantro and parsley, toasted pepitas and a jalapeño, which adds extra freshness and a bit of kick.

Then I tossed in some sliced tomatoes, raw corn and black beans. Pasta salad for days! You can easily change up the flavors, and I’ve typed up some suggestions below.

If you’re sensitive to spice or find the idea of jalapeño in pesto to be downright strange (I think it’s lovely), you can skip it altogether. For less spice, be sure to remove all the membranes and seeds from the jalapeño. You might also taste the jalapeño beforehand to make sure you haven’t gotten an overpoweringly spicy pepper on your hands.

Feel free to change up the herbs in the pesto, too. I’m crazy for cilantro but basil would be great, too (or just double the parsley for parsley pesto). If you find the pesto to be too strongly flavored for you, try letting it rest for 30 minutes or mixing in some Parmesan to temper the flavor a notch.

I love the salty, creamy feta in this recipe, but for a dairy free/vegan version, replace it with avocado. You might need to add a bit more salt, to taste. Sun-dried tomatoes are a great add-in, if you have some. I like the dehydrated kind from Trader Joe’s, which are somehow still pliable enough to eat right out of the bag.


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