Bow Tie Broccoli Salad Recipes

Steps:

• In a skillet, heat sesame oil and sauté raisins, stirring frequently. Remove with a slotted spoon, and set aside in a small bowl. Quickly sauté sunflower and sesame seeds in remaining oil, stirring frequently, and remove to another small bowl.
• In a large bowl, toss broccoli, bow ties, raisins, and mayonnaise, combining thoroughly. Just before serving, toss with sunflower and sesame seeds.

Steps:

• Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
• Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, bring 1 in. of water to a boil. Add broccoli and cauliflower; cook for 2-3 minutes. Drain and immediately place vegetables in ice water; drain and pat dry. Drain pasta and rinse in cold water., In a large salad bowl, combine the pasta, broccoli mixture, red pepper, cherry tomatoes, olives, artichokes, sunflower kernels, basil and sun-dried tomatoes if desired. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Steps:

• Cut up into bite size pieces the broccoli and cauliflower.
• Boil noodles and rinse under cold water.
• Drain well.
• Fry the bacon crispy and cut up fine.
• Mix the mayonnaise, vinegar, and sugar and add to your veggies, cheese and raisins.
• Refrigerate for at least 2-3 hours for flavors to blend.

Steps:

• Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.

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.

Steps:

• Cook pasta according to directions.
• Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.
• Drain pasta and broccoli.
• Toss chicken, tomatoes, dressing, monterey and cheddar cheese together in a large salad bowl.
• Add pasta mixture; mixing lightly.
• Sprinkle top with parmesan cheese.

Steps:

• Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
• Place remaining 1 1/2 cups broccoli and all remaining pesto ingredients in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
• In 4-quart saucepan, cook pasta as directed on package, adding reserved 1 1/2 cups broccoli and bell pepper during last 1 minute of cooking time. Drain; place in serving bowl. Add tomato and pesto; toss to coat. Sprinkle with additional cheese.

Steps:

• Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight., Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat.

Steps:

• Combine pasta, slaw, cranberries and onions in large bowl.
• Whisk mayonnaise, vinegar and sugar until blended. Add to pasta mixture; mix lightly.
• Refrigerate 1 hour. Top with nuts before serving.