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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

BOW-TIE PASTA SALAD Recipe

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This recipe for BOW-TIE PASTA SALAD is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

3 cups bow-tie pasta, uncooked
3 eggs, boiled, peeled and chopped
1 (10 ounce) box cherry tomatoes or about 20 tomatoes sliced in half
4 or 5 radishes, sliced
1 small cucumber, peeled and chopped
1 cup chopped green onions
1 small green pepper, chopped
1 cup shredded cheese (I use cheddar, can use what you like)
1 cup fresh or frozen sweet peas, uncooked (can cook if you want)
1 teaspoon celery seeds
1/2 teaspoon salt
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
2 tablespoons white granulated sugar
2 tablespoons white vinegar
1/2 cup mayonnaise or Miracle Whip
Directions:
Directions:
Cook pasta according to package directions to al dente and drain well. Combine pasta, eggs, cherry tomatoes, radishes, cucumber, green onions, green pepper, cheese and peas. Toss well with spoon. Sprinkle on celery seeds, salt, basil, sugar and vinegar. Add mayonnaise and mix all ingredients well with spoon. Refrigerate at least 3 or 4 hours to let flavors marry.

 

 

 

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