Bow Tie Pasta Salad
There’s no special dress code required to make or eat this fresh, flavorful salad!
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried basil leaves
- 1/3 cup prepared Italian salad dressing
- 3 cups (6 ounces) bow tie (farfalle) pasta, uncooked
- 20 pitted ripe olives
- 16 cherry tomatoes
- 1 medium cucumber
- 1 ounce fresh parmesan cheese, grated (1/4 cup)
- Salt and ground black pepper (if desired)
Cut cucumber in half lengthwise. Remove seeds by running The Corer™ down length of each cucumber half. Place cucumber halves, cut side down, on cutting board. Using scoring hold of Zester/Scorer, remove thin strips of peel to create a striped effect. Cut cucumber halves crosswise into slices.
Add olives, cherry tomatoes and cucumbers to pasta in Batter Bowl. Pour dressing over pasta mixture and mix lightly with Bamboo Spoon.
Using Rotary Grater, grate Parmesan cheese over salad and mix lightly. Cover Bowl with lid and refrigerate 30-60 minutes. Before serving, sprinkle salad with a little salt and pepper, if desired.
- 8 servings
Nutrients per serving:
Approximately 220 calories and 2 grams of fat per serving
To get the most flavor from your dried basil leaves, crush the leaves in the palm of your hand with your fingertips before you mix them with the mustard.