Bow-Tie Pasta Salad with Vegetables
It's salad time around here. This one is great as a meal or as a side like we had it yesterday with the Rosemary Turkey Patties.
Here are some of the lucky ingredients:

Bow-Tie Pasta with Vegetables
(Cooking Light 1988)
6 ounces bow-tie pasta
1/2 cup crumbled feta cheese (I used the garlic and herb variety)
2 medium zucchini, cut into 1/2 inch cubes
2 medium tomatoes, seeded and chopped
1/2 cup chopped sweet yellow pepper
1/2 cup sliced green onions
1/2 cup vinegar
2 tablespoons olive oil
1 clove garlic, crushed
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package directions, omitting salt. Drain and set aside.
Place zucchini in a vegetable steamer over boiling water. Cover and steam 3 - 5 minutes (I don't like green/yellow/or red peppers very well so I substituted cauliflower for the green pepper. I also put the cauliflower in with the zucchini to steam.) (oh yeah, and I don't really like the 10-hour later taste in my mouth no matter how many times I brush my teeth taste of raw onions so I put them in the steamer, too.) (okay, that's all my changes). Combine vinegar, oil, garlic, basil, salt, and pepper; add tomatoes. Stir in the pasta, cheese, and vegetables. Salad can be served warm or chilled. Serves 6.
Step 1: Boil the pasta. Mine was way past al dente and quite possibly into the limp stage and maybe even very close to the soggy stage. Just cook it to your preference.

Step 2: Steam the vegetables for 3 - 5 minutes.

Step 3: Mix the vinegar, oil, and seasonings with the tomatoes.

Step 4: Add the rest of the ingredients and enjoy!
Here are some of the lucky ingredients:

Bow-Tie Pasta with Vegetables
(Cooking Light 1988)
6 ounces bow-tie pasta
1/2 cup crumbled feta cheese (I used the garlic and herb variety)
2 medium zucchini, cut into 1/2 inch cubes
2 medium tomatoes, seeded and chopped
1/2 cup chopped sweet yellow pepper
1/2 cup sliced green onions
1/2 cup vinegar
2 tablespoons olive oil
1 clove garlic, crushed
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package directions, omitting salt. Drain and set aside.
Place zucchini in a vegetable steamer over boiling water. Cover and steam 3 - 5 minutes (I don't like green/yellow/or red peppers very well so I substituted cauliflower for the green pepper. I also put the cauliflower in with the zucchini to steam.) (oh yeah, and I don't really like the 10-hour later taste in my mouth no matter how many times I brush my teeth taste of raw onions so I put them in the steamer, too.) (okay, that's all my changes). Combine vinegar, oil, garlic, basil, salt, and pepper; add tomatoes. Stir in the pasta, cheese, and vegetables. Salad can be served warm or chilled. Serves 6.
Step 1: Boil the pasta. Mine was way past al dente and quite possibly into the limp stage and maybe even very close to the soggy stage. Just cook it to your preference.

Step 2: Steam the vegetables for 3 - 5 minutes.

Step 3: Mix the vinegar, oil, and seasonings with the tomatoes.

Step 4: Add the rest of the ingredients and enjoy!





This looks so good!
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