Garden Bow Tie Salad
“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
| Servings | Prep Time | Cook Time |
| 24servings (3/4 cup each) | 30minutes + chilling | 10minutes |
| Servings | Prep Time |
| 24servings (3/4 cup each) | 30minutes + chilling |
| Cook Time |
| 10minutes |
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 tsp salt
- 1/2 tsp pepper
Portions: servings (3/4 cup each)
Units:
|
Ingredients
Portions: servings (3/4 cup each)
Units:
|
Instructions
- Wash the first five 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.
Recipe Notes
Nutrition Facts
3/4 cup: 89 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 14g carbohydrate (3g sugars, 2g fibre), 3g protein.
Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
