1 Video | Photo: Bow Tie Pasta Salad Recipe
Ingredients
- 1 pound bowtie pasta
- Kosher salt
- 1 cup frozen edamame (out of the pods)
- 2 carrots, sliced into 1/2-inch chunks
- One 12-ounce broccoli crown, cut into bite-size florets
- 1 cup shredded part-skim mozzarella
- 1 cup grape tomatoes, halved (preferably yellow and red)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/3 cup mayonnaise
- 1 teaspoon sugar
- 1 large clove garlic, minced
- Freshly ground black pepper
- 3 green onions, thinly sliced
Directions
Add the pasta to a large pot of boiling salted water. Set a timer and cook the pasta for 3 minutes less than it says on the back of the box. When the timer goes off, add the edamame and carrots and cook for 2 minutes longer. Next add the broccoli, and continue boiling for 1 more minute. Drain the pasta and veggies in a colander in the sink. Rinse well under cold water to stop the cooking. Make sure to drain off all the liquid. Add the pasta mixture to the large bowl along with the shredded cheese and cherry tomatoes.
In a small bowl, whisk together the oil and vinegar. Then whisk in the mayonnaise, sugar, garlic and some salt and pepper. Add the dressing to the salad and toss well. Fold in the green onions. Serve immediately, or cover with plastic wrap and chill for 2 hours before serving.
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By jlperz77_5218914
Saint Louis, MO
on June 17, 2013
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I made this only once and it is delicious. Prior to this, I've never had edamame and now I'm addicted to it. The dressing Jamie makes for this salad blends perfectly with the flavors of the vegetables and the pasta. You do have to eat it right away. I do not recommend eating it anytime after that unless you know all of it will be eaten, which at a party, it will be. Other than that, I will definitely make this again at the next family get together.
By HorsLovr
on May 12, 2013
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This recipe is outstanding! I love to have this salad in my lunch cold. Adding goat cheese makes it taste even better.
By Chef #788250
Milwaukee, WI
on April 25, 2013
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I agree with some of the previous reviews. Initially, I followed the recipe to a T but it turned out very bland. I was also worried it would dry out after refrigeration, so I made a second batch of the sauce. Something was still missing, so I added a bit of red pepper flakes and freshly grated Parmesan. It is better, but still on the bland side. I do like the idea of parboiling the veggies and I will definitely use that tip in the future. If I try this recipe again, I might add some Dijon mustard to the sauce or increase the amount of red wine vinegar.
Read all 39 reviews