Baby Bow Tie and Walnut Pasta Salad

By HeatherS

Ingredients

• 1 1/2 cups farfallini pasta
• 1 tbsp vegetable oil
• 1/2 onion , chopped
• 3/4 cup chopped walnuts
• 1/2 cup chopped sweet green peppers
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• Pinch pepper
• 2 tbsp chopped fresh coriander, chopped
• 1 cup quartered cherry tomatoes
• Fresh coriander sprigs

Details

Servings 8

Preparation

Step 1

In skillet, toast 1/2 cup (125 mL) of the pasta over medium heat, stirring often, until light brown, about 5 minutes.

In saucepan of boiling salted water, cook toasted and remaining pasta until tender but firm, 7 to 8 minutes. Drain and rinse under cold water; drain well and set aside in large bowl.

In skillet, heat vegetable oil over medium heat; cook onion, stirring often, just until slightly softened, 2 minutes. Add walnuts; cook for 2 minutes. Stir in green pepper; cook for 1 minute. Pour over pasta; let cool.

In small bowl, whisk together olive oil, lemon juice, salt and pepper; pour over pasta mixture. Add chopped coriander and toss to combine. (Make-ahead: Cover and refrigerate for up to 1 day.) Garnish with tomatoes and coriander sprigs.