This Bow-Tie Pasta Salad is loaded with delicious vegetables and great seasonings. It’s a fantastic side dish that goes great with just about any meal!
If you love this salad you will also want to our Amish Pasta Salad, it is incredible and has wonderful reviews.
❤️WHY WE LOVE THIS RECIPE
We love the combination of the delicious vegetables and the dressing with this salad. Then you add in the bowtie pasta and it’s a hit. If you look at the ingredient list, you may think this takes a lot of time; chopping the vegetables is the most time-consuming part. You can also make this salad you own, its super versatile, if you see an ingredient you don’t like, simply leave it out.
🍴KEY INGREDIENTS
- Bow-tie pasta, uncooked
- Eggs
- Cherry tomatoes
- Radishes
- Cucumber
- Green onions
- Green pepper
- Shredded cheese (I use cheddar, can use what you like)
- Fresh or frozen sweet peas, uncooked (can cook if you want)
- Celery seeds
- Salt
- Dried or fresh basil
- White granulated sugar
- White vinegar
- Mayonnaise or Miracle Whip
🍽️HOW TO MAKE
The hardest part of this salad is chopping up all the vegetables, so once that is done and you have made the pasta, you are set!
Step 1
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.
Step 2
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.
OTHER PASTA SALAD RECIPES
SERVE THIS SALAD WITH
STORING, REHEATING & SERVING SIZE
We store this in the fridge, it makes about 8 servings. You can easily double this recipe for a larger crowd.
Bow-Tie Pasta Salad
This refreshing bow-tie pasta salad is perfect to enjoy during the summer. You can add whatever vegetables you like! Very versatile and keeps well.
- 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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Anne Walkup
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