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Garden Bow Tie Salad


Nutritional Facts per 3/4 cup serving: 89 calories, 3f gat (trace sat. fat), 0 cholesterol, 296mg sodium, 14g carbohydrates, 2g fiber, 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Tip: Toss in sliced mushrooms and diced tomatoes just before serving.

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  • 1 medium cucumber
  • 1 medium yellow summer squash
  • 1 medium zucchini
  • 1 medium sweet red pepper
  • 1 medium green pepper
  • 4 cups fresh broccoli florets
  • 3 cups fresh cauliflowerets
  • 1 small red onion, finely chopped
  • 2 packages Italian salad dressing mix
  • 4-1/2 cups uncooked bow tie pasta
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


Servings 24
Preparation time 30mins
Cooking time 280mins
Adapted from


Step 1

1. 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.

2. 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.


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