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Parmesan Bow Tie Italian Pasta

Parmesan Bow Tie Italian Pasta

Delight your summer gatherings with this Easy Parmesan Bow Tie Italian Pasta salad, featuring vibrant veggies and a zesty dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Bowtie Pasta (Farfalle) Can swap with medium-sized pasta shapes.
For the Vegetables
  • 1 cup Cherry Tomatoes Can substitute with grape or diced tomatoes.
  • 1/2 unit English Cucumber Persian cucumber can be a substitute or omit.
  • 1 unit Red Bell Pepper Yellow or orange can be used.
  • 1/4 unit Red Onion Use green onions for a milder flavor.
For the Dressing
  • 1/3 cup Extra Virgin Olive Oil Regular olive oil is a fine alternative.
  • 2 tbsp Red Wine Vinegar White wine vinegar or apple cider can substitute.
  • 1 tsp Italian Seasoning Combine dried oregano and basil if needed.
  • 1 tsp Garlic Powder Fresh minced garlic can be used; reduce the amount.
  • 1 tsp Salt Adjust according to your preference.
  • 1 tsp Black Pepper Adjust according to your preference.
  • 1 tsp Honey Can be omitted for a sugar-free option.
For the Extras
  • 1/4 cup Grated Parmesan Cheese Swap for crumbled feta if preferred.
  • 1/4 cup Fresh Parsley Or use fresh basil instead or omit if desired.
  • 1/3 cup Black Olives Substitute with green olives for a different twist.
  • 1/3 cup Spanish Olives Can use all black olives if preferred.

Equipment

  • Large pot
  • Mixing Bowl
  • Colander

Method
 

Instructions
  1. Bring a large pot of salted water to a boil. Add 8 oz of bowtie pasta and cook for about 10 minutes, stirring occasionally, until al dente. Drain and rinse under cold water.
  2. In a mixing bowl, combine 1/3 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Italian seasoning, 1 tsp garlic powder, salt, and black pepper. Whisk until blended.
  3. Dice 1 cup cherry tomatoes, 1/2 cucumber, and 1 red bell pepper. Finely chop 1/4 red onion and slice black and Spanish olives.
  4. Add the cooled pasta and veggies to the bowl with dressing. Toss gently to combine and distribute evenly.
  5. Cover and refrigerate the salad for at least 30 minutes to let flavors meld before serving.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 1mg

Notes

Use fresh herbs for enhanced flavor. Add vegetables right before serving to maintain freshness.

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