Baby Bow Tie and Walnut Pasta Salad
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.
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
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1 1/2 cups (375 mL) farfallini pasta
1 tbsp (15 mL) vegetable oil
Half onion, chopped
3/4 cup (175 mL) chopped walnuts
1/2 cup (125 mL) chopped sweet green pepper
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) salt
Pinch pepper
2 tbsp (25 mL) chopped fresh coriander
1 cup (250 mL) cherry_tomatoes quartered, or chopped tomatoes
Fresh coriander sprigs
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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