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Baby Bow Tie and Walnut Pasta Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Baby Bow Tie and Walnut Pasta Salad

This recipe makes 8 servings

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Nutritional Info

PER SERVING: about -
cal 243
pro 6 g
total fat 13 g
sat. fat 1 g
carb 27 g
fibre 2 g
chol 0 mg
sodium 157 mg
% RDI: -
calcium 2
iron 8
vit A 2
vit C 15
folate 25

Farfallini are tiny bow tie-shaped pasta; other small pastas, such as orzo (rice-shaped pasta), stellini (small star-shaped pasta) and ditalini (small tube-shaped pasta) are also suitable. Toasting some of the pasta boosts the flavour as well as the visual appeal.

Ingredients

  • 1 1/2 cups (375 mL) 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
  • 1 cup quartered cherry tomatoes, or chopped tomatoes
  • Fresh coriander sprig

Preparation

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.

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