Best Bow Tie Pasta Salad Recipes

BOW-TIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
• Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
• Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
• Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
• Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
• Refrigerate 3 hours to overnight before serving.

GRILLED CHICKEN BOW TIE PASTA SALAD

Steps:

• Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
• Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
• Add pasta and broccoli, toss lightly.
• Sprinkle with Parmesan cheese and serve.

BLT BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta. , In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad; toss to coat. Serve immediately.

BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS

Steps:

• 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
• 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
• 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
• 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.

ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES

Steps:

• Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
• Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
• Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.

CHICKEN & BROCCOLI BOW-TIE PASTA SALAD

Steps:

• Cook pasta according to directions.
• Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.
• Drain pasta and broccoli.
• Toss chicken, tomatoes, dressing, monterey and cheddar cheese together in a large salad bowl.
• Add pasta mixture; mixing lightly.
• Sprinkle top with parmesan cheese.

CHICKEN, CRAISIN, AND CASHEW BOW-TIE PASTA SALAD

Steps:

• In a large bowl mix all salad ingredients together, except cashews and Craisins.
• Whip together Dressing ingredients. Toss dressing with the mixture in the large bowl.
• Let this mixture marinate in the fridge for 12-24 hours.
• Mix in cashews and Craisins just before serving. Serve cold.
• *Note: You could use almonds instead of cashews, but I prefer the cashews. You could also use a different brand of coleslaw dressing, but I've had the best results with Hidden Valley brand. *.

SPICY CHICKEN AND BOW TIE PASTA SALAD

Steps:

• Cook pasta as directed on package. Drain. Rinse with cold water to cool; drain well.
• Meanwhile, in large serving bowl, combine mayonnaise and green chiles; mix well. Add chicken, tomatoes, bell pepper and cheese.
• Add cooked pasta to chicken mixture; toss gently to coat. Serve immediately, or cover and refrigerate until serving time. Sprinkle with green onions.

MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD

Steps:

• Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
• Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
• Let stand 5 minutes. Stir in oil.
• Add cooled pasta, beans, and seasoning; toss lightly until well blended.
• Cover; refrigerate 2 hours.

BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water.
• Toss tomatoes, cucumber,black olives, olive oil, garlic, basil and salt and pepper.
• In large bowl, gently toss the pasta with the tomato mixture and Mozzarella cheese.
• Chill for 2-3 hours so flavors can blend.

SWEET PEA-BOW TIE PASTA SALAD

Steps:

• 1. Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
• 2. Rinse pasta under cold water, and drain pasta well.
• 3. In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
• 4. Place in refrigerator til ready to mix salad ingredients together.
• 5. When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
• 6. Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
• 7. Toss a few peas, over the salad.
• 8. Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place ontop of the salad in the "very" large size bowl, along with some of the peas.
• 9. Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
• 10. Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
• 11. Before serving, be sure to stir the salad.
• 12. This salad keeps well for several days in the refrigerator.
• 13. Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

TORTELLINI & BOW TIE PASTA SALAD

Steps:

• Drain the precooked Tortellini and Bow Tie Pasta in a large colander.
• Rinse both pastas under cold water until completely cooled.
• Drain completely and set aside.
• In a large salad bowl, toss together the Salad Pastas and Vegetables.
• Add the Dressing and Spices and toss everything well.
• Refrigerate until time to serve.
• This salad develops more flavor the longer it refrigerates so it can be made the night before if desired.
• Lightly toss just prior to serving.

CURRIED CHICKEN AND BOW TIE PASTA SALAD

Steps:

• Poach chicken by placing in a large pot with enough cold water to barely cover.
• Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.
• Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
• Cool in poaching liquid, then drain, skin and shred.
• To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes.
• Add wine and water.
• Boil rapidly until reduced to about 3 tablespoons.
• Strain and let cool.
• Prepare curry mayonnaise by combining all ingredients until smooth.
• Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
• Mix gently until well- coated.
• If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
• Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
• Assemble just before serving, as the mayonnaise quickly loses its fresh look.

SWEET PEA-BOW TIE PASTA SALAD

Steps:

• Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
• Rinse pasta under cold water, and drain pasta well.
• In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
• Place in refrigerator til ready to mix salad ingredients together.
• When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
• Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
• Toss a few peas, over the salad.
• Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.
• Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
• Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
• Before serving, be sure to stir the salad.
• This salad keeps well for several days in the refrigerator.
• *Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

CREAMY BOW TIE PASTA SALAD WITH PROSCIUTTO, PEAS, GRAPES, AND DRIED CRANBERRIES

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through, but is still firm to the bite, about 10 minutes. Drain well, and rinse with cold water in a colander set in the sink. While the pasta is boiling, cook the prosciutto in a small skillet over medium heat until crisp. Drain on a paper towel-lined plate, and set aside.
• Make the dressing by whisking together the mayonnaise, sour cream, milk, garlic, lemon zest and juice, lemon pepper, paprika, and red pepper flakes; season to taste with salt and pepper. Place the drained pasta into a large mixing bowl and pour 3/4 of the dressing overtop; reserve the remaining dressing. Add the peas, cranberries, grapes, green onion, water chestnuts, and Parmesan cheese; stir until the salad is evenly coated with the dressing. Cover and refrigerate at least an hour, or until ready to serve.
• Toss the salad with the remaining dressing, oregano, and thyme to serve.

BOW-TIE COWBOY PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add peas; cook and stir until heated through, about 5 minutes. Let cool.
• While pasta cooks, mix salad dressing, milk, ranch mix, and garlic salt together in a large bowl until smooth. Add mushrooms, broccoli, 1/2 the Cheddar cheese, bacon bits, red onion, green onion, and cooled peas. Mix thoroughly. Refrigerate salad until pasta is done.
• Drain pasta and rinse with cold water. Mix thoroughly into the salad. Top with the remaining Cheddar cheese and refrigerate until ready to serve.

AWESOME BOW TIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
• Toss pasta with onion, feta, balsamic vinegar, olive oil, and tomato.
• Chill for 1 to 2 hours.

BLT BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse under cold water.
• In a big serving bowl, combine the pasta, romaine, cherry tomatos and bacon bits.
• In a small bowl, whisk together the mayonnaise, barbecue sauce, vinegar and pepper. Pour over pasta mixture and toss to coat evenly.
• Serve immediately.
• This is also really good with leftover chicken chopped up and mixed inches Prep time does not include the cooking time.

SPINACH BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the spinach, yellow pepper and apricots. , Drain pasta and rinse in cold water; add to spinach mixture. Drizzle with vinaigrette and toss to coat.

ALBACORE TUNA AND BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse under cold water to halt cooking. Drain.
• Broil or pan fry fresh tuna. Set aside. (If using canned tuna, drain and place the tuna in a serving bowl and proceed with recipe.).
• Combine dressing ingredients in non-reactive bowl and blend well.
• Break up the fresh tuna into bite size pieces and place in serving bowl with the pasta. Toss dressing gently with the pasta, tuna and remaining salad ingredients.
• Keep covered and chilled until ready to serve.