Bow-Tie Pasta Salad Good Recipes

Tuesday, 22 December 2015

Bow-Tie Pasta Salad

"My aunt and mother created this recipe. It is a circle of relatives preferred and a splendid object to carry to picnics and potlucks."

Ingredients :

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
half of cup chopped celery
1/2 red bell pepper, chopped
half of green bell pepper, chopped
2 cups creamy salad dressing (including Miracle Whip®)
1/3 cup grated Parmesan cheese
1/4 cup white sugar
half teaspoon dried basil
half of teaspoon salt

Instructions :

Prep : 20M	Cook : 12M	Ready in : 3H35M

Bring a large pot of gently salted water to a rolling boil. Cook the bow-tie pasta at a boil until smooth but company to the chunk, about 12 mins; drain.
Quickly rinse the cooked pasta in bloodless water to prevent it from continuing to cook dinner; drain.
Mix the cooled pasta, broccoli, tomatoes, sliced inexperienced onions, celery, purple bell pepper, and inexperienced bell pepper in a massive bowl.
Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl till evenly mixed.
Pour the salad dressing mixture over the pasta aggregate; lightly toss to coat lightly.
Refrigerate three hours to in a single day earlier than serving.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook dinner it evenly, and make easy-up easier.

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