TUXEDO BOW TIE RECIPES

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TUXEDO BOW-TIE PASTA SALAD FOR PICNICS AND POTLUCKS RECIPE ...



Tuxedo Bow-Tie Pasta Salad for Picnics and Potlucks Recipe ... image

The perfect pasta salad for picnics, potlucks and gatherings. I've made this without the mayo, using the artichoke marinade in it's place, and it was equally fabulous and well received! Best served well chilled.

Total Time 30 minutes

Prep Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 15

8 ounces bow tie farafelle pasta, cooked according to package directions (measured dry, I use De Cecco)
1/2 cup mayonnaise
2 tablespoons finely chopped Spanish olives
2 (6 1/2 ounce) jars marinated quartered artichoke hearts (reserve several tablespoons of the marinade)
1/4 cup italian deli-sliced mild pepper rings, chopped (or green bell peppers)
1 cup broccoli floret, cut into one-inch pieces cooked al dente
2 stalks celery, thinly sliced
1 medium cucumber, peeled and diced
2 medium fresh tomatoes, diced
fresh ground black pepper, to taste
salt, to taste
1/4 cup pepperoni, diced (optional, or salami)
1/4 cup parmesan cheese, diced (optional, or provolone)
1 tablespoon snipped fresh parsley, to garnish
1 tablespoon snipped fresh chives, to garnish

Steps:

  • In a large bowl stir together the mayonnaise, olives, artichoke hearts, peppers, broccoli florets, celery, cucumber, and tomatoes. Now is the time to add the pepperoni or salami and cheese, if using.
  • Add the cooked and drained pasta; mix thoroughly.
  • Stir in the reserved artichoke marinade, a spoonful at a time, to the desired consistency.
  • Add salt and pepper to taste.
  • Garnish with snipped fresh herbs (parsley and chives).
  • Cover and thoroughly chill (several hours or overnight) before serving.

Nutrition Facts : Calories 203.7, FatContent 8, SaturatedFatContent 2, CholesterolContent 11.1, SodiumContent 274.4, CarbohydrateContent 27.2, FiberContent 4.6, SugarContent 3.1, ProteinContent 7.1

TUXEDO PASTA RECIPE: HOW TO MAKE IT



Tuxedo Pasta Recipe: How to Make It image

With chicken and veggies, this pasta medley in a mild lemon and wine sauce is a complete meal in one that’s a snap to assemble. I try to keep leftover chicken or turkey on hand so that I can fix this dish whenever I want. –Jackie Hannahs, Fountain, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 10

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tablespoons butter, divided
1/4 cup lemon juice
2 tablespoons white wine or chicken broth
3/4 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. , Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter.

Nutrition Facts : Calories 289 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 256mg sodium, CarbohydrateContent 22g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

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