Bow Tie Cowboy Pasta Salad Recipes

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BOW-TIE PASTA SALAD



Bow-Tie Pasta Salad image

My aunt and mom created this recipe. It is a family favorite and a great item to bring to picnics and potlucks.

Provided by Alley

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h35m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package bow-tie pasta (farfalle)
1 (12 ounce) bag broccoli florets
1 (10 ounce) basket cherry or grape tomatoes
1 bunch green onions, sliced
½ cup chopped celery
½ red bell pepper, chopped
½ green bell pepper, chopped
2 cups creamy salad dressing (such as Miracle Whip®)
⅓ cup grated Parmesan cheese
¼ cup white sugar
½ teaspoon dried basil
½ teaspoon salt

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.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 43.5 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 3.4 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 484 mg, Sugar 11.4 g

BOW TIE PASTA SALAD



Bow Tie Pasta Salad image

This colorful Bow Tie Pasta Salad recipe is as delicious as it is vibrant! Packed with veggies like bell peppers, broccoli, tomatoes, and olives, this pasta salad with roasted veggies is the perfect summer side dish or light lunch.

Provided by Kelley Simmons

Categories     Salad     Side Dish

Time 40m

Number Of Ingredients 19

8 ounces bow tie pasta, uncooked
2 cups broccoli, cut into bite size pieces
1/2 red bell pepper
1/2 yellow bell pepper
1 small red onion, diced
1 tbsp olive oil
1 cup cherry tomatoes, halved
1 2.25 ounce can sliced black olives
parmesan cheese for serving
1 clove garlic, minced
1 tsp Italian seasoning
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp dijon mustard
1 1/2 tsp granulated sugar or honey, or more to taste
1 tbsp lemon juice
1 tbsp parsley, chopped
1 tbsp parmesan cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees. Meanwhile boil pasta in salted water per package instructions. Drain and set aside.
  • Add broccoli, bell peppers and onions to a sheet tray. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat.
  • Roast for 15 minutes or until the vegetables are caramelized and tender.
  • Combine all the Italian dressing ingredients in a small bowl or measuring cup and whisk to combine. Season the dressing with salt and pepper to taste.
  • Add the cooked pasta, roasted vegetables, tomatoes, and olives to a large bowl. Drizzle in about 1/2 the dressing adding more as needed.
  • Serve immediately with parmesan cheese on top! Season to taste with salt and pepper.

Nutrition Facts : Calories 350 kcal, Carbohydrate 34 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 34 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 17 g, ServingSize 1 serving

BOW-TIE COWBOY PASTA SALAD



Bow-Tie Cowboy Pasta Salad image

This cowboy salad is a tasty mix of fresh veggies, bow-tie pasta, and a delectable ranch sauce that your family will gobble up as quickly as mine did!

Provided by Stephanie

Categories     Salad     Pasta Salad     Farfalle Pasta Salad Recipes

Time 35m

Yield 10

Number Of Ingredients 13

1 (16 ounce) package bow-tie pasta (such as Barilla®)
2 teaspoons vegetable oil
1 cup frozen peas
1 cup creamy salad dressing (such as Miracle Whip®)
¼ cup milk
1 (1 ounce) package ranch dressing mix (such as Hidden Valley®)
1 ½ teaspoons garlic salt
1 (16 ounce) can mushroom stems and pieces
2 cups chopped broccoli florets
1 cup shredded Cheddar cheese, divided
½ cup bacon bits
⅓ cup diced red onion
⅓ cup chopped green onion

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.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 41.9 g, Cholesterol 24.4 mg, Fat 13.6 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 1115.8 mg, Sugar 6.5 g

COWBOY PASTA SALAD



Cowboy Pasta Salad image

Yield 9-12

Number Of Ingredients 14

1 pound ground beef (cooked)
8 slices bacon (cooked and crumbled)
4 cups macaroni noodles (cooked)
1 (8.5 ounce) can corn (drained)
1 cup shredded Monterrey Jack Cheese
1 cup cherry tomatoes (diced)
8 green onions (diced)
1/2 cup barbecue sauce
1/2 cup mayonnaise
1 Tablespoons Worcestershire sauce
1 teaspoon spicy brown mustard
1/2 cup plain Greek yogurt
1/2 teaspoon garlic salt
Salt and pepper, to taste

Steps:

  • Cook your ground beef until there is no pink.
  • In a separate pan, cook and crumble your bacon.
  • Cook your noodles as directed on the package, and drain them.
  • In a large bowl, combine your noodles, ground beef, crumbled bacon, corn, cheese, tomatoes, and green onions.
  • In a smaller bowl, combine your barbecue sauce, mayonnaise, Worcestershire sauce, spicy brown mustard, plain Greek yogurt, garlic salt, and salt and pepper.
  • Pour the sauce mixture over the pasta salad mixture, and mix until well combined, and the pasta is evenly coated.
  • Store in fridge until ready to serve.

Nutrition Facts : Servingsize 1 serving, Calories 5638 kcal, Fat 332 g, SaturatedFat 111 g, Cholesterol 647 mg, Sodium 7806 mg, Carbohydrate 440 g, Sugar 80 g, Protein 218 mg

COLD SOUTHWESTERN BOW TIE PASTA



Cold Southwestern Bow Tie Pasta image

An easy pasta salad bursting with flavor. It is fantastic for your next potluck. But bring a lot, it goes fast!

Provided by veithk

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 (12 ounce) package bow tie pasta
¼ cup extra-virgin olive oil
¼ cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon ground red chile pepper
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 (9 ounce) can whole kernel corn, drained
½ (15 ounce) can black beans, drained
½ (15 ounce) can diced tomatoes and green chiles, drained
2 green onions, sliced
2 avocados - peeled, pitted, and diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  • Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

Nutrition Facts : Calories 472.9 calories, Carbohydrate 63.8 g, Fat 21.1 g, Fiber 10.3 g, Protein 12.7 g, SaturatedFat 3.1 g, Sodium 415.2 mg, Sugar 4.1 g

GRILLED CHICKEN BOW TIE PASTA SALAD



Grilled Chicken Bow Tie Pasta Salad image

Yield 10

Number Of Ingredients 9

1 (16 ounce) package Farfalle pasta
2 cups broccoli florets
3 boneless skinless chicken breasts (cooked and cubed)
1 cup cherry tomatoes (halved)
1 green bell pepper (diced)
4 ounces Colby Jack cheese (cubed)
1 (2.25 ounce) can sliced olives (drained)
1 (16 ounce) bottle Italian dressing
1 cup grated Parmesan cheese

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.

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