Name: Veggie Bow Tie Salad
Prep time: 15 min
Cook time: 15 min
Yield: 9
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Veggie Bow Tie Salad

1. 2 cups uncooked bow tie pasta -

2. 2 cups fresh broccoli florets -

3. 1 cup fresh cauliflowerets -

4. 1 medium sweet red pepper, chopped -

5. 1/2 cup cherry tomatoes, halved -

6. 1/2 cup chopped pitted green olives -

7. 1 jar (4-1/2 ounces) marinated artichoke hearts, drained -

8. 1/4 cup unsalted sunflower kernels -

9. 1/4 cup minced fresh basil -

10. 1/4 cup oil-packed sun-dried tomatoes, chopped, optional -

11. VINAIGRETTE: -

12. 1/2 cup olive oil -

13. 1/4 cup balsamic vinegar -

14. 2 tablespoons lemon juice -

15. 1 teaspoon sugar -

16. 1/2 teaspoon salt -

17. 1/4 teaspoon pepper -

How to cook deliciously - Veggie Bow Tie Salad

1. Stage

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. Stage

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. Stage

In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.