Matts Bow Tie Arugula Tomato Salad Recipes

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

ARUGULA TOMATO SALAD

Steps:

• In a medium bowl, prepare the salad dressing. Combine olive oil and balsamic vinegar, and mix. Add lemon zest.
• In a large bowl, combine arugula and cherry tomatoes (each sliced in half).
• Drizzle the dressing over the salad. You don't have to use all of the dressing. Drizzle as much or as little as you prefer.
• Top with grated Parmesan cheese and lightly toasted pine nuts.

BOW TIES WITH FRESH TOMATOES AND MOZZARELLA

Steps:

• 1. in a large pasta serving bowl, mix the tomatoes, basil, oil, garlic, and salt and pepper to taste. Let stand at room temperature up to two hours.
• 2. Bring at least 4 quarts of salted water to a boil in a large pot. Add the pasta, stir well and cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite.
• 3. Drain the pasta and toss it with the sauce. Add the mozzarella and toss again. Serve at once. Serves 4 to 6.

TOMATO-BOW TIE SALAD

Steps:

• Boil pasta in salted water until al dente. Drain.
• Combine dressing mix, vinegar, water and oil.
• Add tomatoes, scallions and cheese.
• Pour mix over cooled pasta.
• Chill at least 1 hour.

TOMATO AND ARUGULA SALAD

Steps:

• Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.

ARUGULA AND TOMATO SALAD

Steps:

• Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
• Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.

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.

SUN-DRIED TOMATO BOW TIE SALAD

Steps:

• Cook pasta ala dente and drain.
• Add remaining ingredients and stir gently.
• Chill.
• NOTE: I have also made this salad using diced pepperoni (about 1/2 cup) in place of the chicken.
• If you use the full 2 cups of chicken it is a great main dish salad, or if you prefer you can omit meat altogether and have it as a side salad.
• If your store carries two sizes of the bottled dressing, use the bigger size.
• I don't have any on hand at the moment to check the ounces.
• Sometimes I also add diced green pepper.

MATT'S BOW TIE ARUGULA TOMATO SALAD

Steps:

• Place pasta in large bowl. Add rest of ingredients and toss. Serve at room temp.