Cold Bow Tie Noodle Salad Recipe

Hi everyone, I’m Taron Ahmed. I love to make elaborate recipes on the weekends, but come midweek, I’m out of prepared meals and so tempted to order takeouts. Stop.

Using a few shortcut strategies and a mad dash to the store for fresh and even store-bought products, you will get a tasty plate of home cooked food on the table for your family in under an hour.

Why You’ll Love This

This cold salad is perfect on a warm night and leftovers make a great lunch.

It’s also a great salad to take to a potluck.

This salad is perfect eaten on its own or you can even pair it with a protein like fish or chicken.

You can also make this vegan by just substituting the cheese.

Ingredients

• 375 gram package of bow tie noodles
• cherry or grape tomatoes
• feta cheese
• shaped Parmesan or Parmesan petals
• sun-dried tomatoes
• arugula microgreens
• fire roasted red pepper
• black olives
• red wine vinegar
• parsley
• salt
• pepper
• oil that the sun-dried tomatoes came in
• olive oil

Instructions

1. Salt the water.
2. Add a 375 gram package of the bow tie noodles to the water.
3. Allow this to cook according to the package instructions.
4. In a blender I’m going to add a quarter cup of red wine vinegar.
5. Add a quarter cup of sun-dried tomatoes.
6. Add about a quarter cup of the oil that the sun-dried tomatoes came in.
7. Add a quarter cup of sliced black olives.
8. Add about a quarter teaspoon of salt.
9. Blend everything together.
10. Add some more sun-dried tomato oil or even olive oil if you prefer just to thin it out.
11. The pasta is now ready and I’m just going to allow it to drain and cool.
12. If you aren’t planning to use this right away add some oil for the pasta to prevent it from sticking together.
13. Add all of the pasta to a bowl.
14. Add all of the sauce to the pasta.
15. Add a half cup of sliced cherry tomatoes or grilled tomatoes.
16. Add a half cup of sliced in strips, fire roasted peppers.
17. Add a quarter cup of sliced in strips, a sunrise tomatoes.
18. Add a quarter cup of sliced black olives.
19. Add one cup of arugula microgreens.
20. Add one cup of chopped fresh parsley.
21. Add a half cup of from the feta.
22. Add a half cup of shaved Parmesan or Parmesan petals.
23. Mix everything together well.
24. Add a little bit of fresh pepper.

Cooking Tips

If you’re not going to consume this salad right away just add the microgreens in when you’re ready to eat it as it can get a little bit limp over time.

Serving Suggestions

This salad is perfect eaten on its own or you can even pair it with a protein like fish or chicken.

Thank you so much for joining me on . I really hope you enjoyed this very easy weeknight meal. Share it with your family and friends.