Bow-tie pasta salad is great for any holiday or occasion.
This Bow-Tie Pasta Salad recipe will quickly become a favorite when you need a great salad to serve friends and family. Every year I get hooked on a certain salad and want to eat it all the time. Last year it was the Amish Pasta Salad and this year I can’t stop eating or making this one. It is a very pretty salad and easy to make.
Bow-tie Pasta Salad Ingredients Needed:
Bow-tie pasta, uncooked
Shredded cheese (I use cheddar, can use what you like)
Fresh or frozen sweet peas, uncooked (can cook if you want)
Dried or fresh basil
White granulated sugar
Mayonnaise or Miracle Whip
You can always add more mayonnaise if you feel like you need it or like the salad more creamy. You can use any type of pasta you have on hand too. This is a great summer salad and goes great with burgers or grilled chicken. You could easily add shrimp, pepperoni, or ham to this salad too. Very versatile.
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Bow-Tie Pasta Salad
This refreshing pasta salad is perfect to enjoy during the summer. You can add whatever vegetables you like! Very versatile and keeps well.
Servings: 8 servings
- 3 cups bow-tie pasta uncooked
- 3 eggs boiled, peeled and chopped
- 1 (10 ouncbox cherry tomatoes or about 20 tomatoes sliced in half
- 4 or 5 radishes sliced
- 1 small cucumber peeled and chopped
- 1 cup chopped green onions
- 1 small green pepper chopped
- 1 cup shredded cheese I use cheddar, can use what you like
- 1 cup fresh or frozen sweet peas uncooked (can cook if you want)
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1 teaspoon dried basil or 1 tablespoon fresh basil chopped
- 2 tablespoons white granulated sugar
- 2 tablespoons white vinegar
- 1/2 cup mayonnaise or Miracle Whip
Cook pasta according to package directions to al dente and drain well. Combine pasta, eggs, cherry tomatoes, radishes, cucumber, green onions, green pepper, cheese and peas. Toss well with spoon. Sprinkle on celery seeds, salt, basil, sugar and vinegar. Add mayonnaise and mix all ingredients well with spoon. Refrigerate at least 3 or 4 hours to let flavors marry. Makes 8 to 10 servings. This keeps well in the refrigerator and recipe could be cut in half.
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