Originally a vegetable dish, I added pasta to this salad for family gatherings and church potlucks. Try adding sliced mushrooms and diced tomatoes before serving. —Barbara Burks, Huntsville, Alabama
Garden Bow Tie Salad
Garden Bow Tie Salad
Prep Time
30 min
Cook Time
10 min
Yield
24 servings
Ingredients
- 1 medium cucumber
- 1 medium yellow summer squash
- 1 medium zucchini
- 1 medium sweet red pepper
- 1 medium green pepper
- 4 cups fresh broccoli florets
- 3 cups fresh cauliflowerets
- 1 small red onion, finely chopped
- 2 packages Italian salad dressing mix
- 4-1/2 cups uncooked bow tie pasta
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Wash the first 5 ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight.
- Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat.
Nutrition Facts
3/4 cup: 89 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
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