Mediterranean Summer Pasta Salad - Bow Tie Pasta Salad Recipe
This Mediterranean Summer Pasta Salad (Bow Tie Pasta Salad Recipe) is a really flavorful summer salad perfect for family or friend gatherings. As everybody loves pasta this fresh salad will definitely be a crowd pleaser.
To print the recipe check the full recipe on my blog:
#pastasalad #summerpastasalad #Mediterraneansalad
0:00 - Intro
0:27 - Boiling Pasta to all dente stage
0:36 - Preparing the lemon salad dressing
1:25 - Cutting the fresh vegetables
2:29 - Assembling the salad
3:04 - Toss to coat with the dressing
3:23 - Enjoying the salad!
Ingredients
Makes about 8 servings
1 pound (500g) bow-tie pasta (farfalle)
3.5 oz (100g) baby spinach leaves , washed and dried
10 oz (300g) cherry tomatoes , cut into halves or quarters
7 oz (200g) cucumber , sliced in quarters
2 medium red peppers , sliced
1 ripe avocado
1/2 red onion , cut into thin slices
6 oz (170g) black olives , pitted, drained and sliced
7 oz (200g) feta cheese , diced
Salt and pepper to taste
Salad Dressing
1/2 cup (110g) extra virgin olive oil
2 tbsp (30ml) lemon juice
3 tbsp (45ml) red wine vinegar
1 tsp (5g) mustard
1 tbsp (15g) sugar
2-3 tbsp fresh parsley , finely chopped
3 garlic cloves , minced
2 tsp dried oregano
2 tsp dried basil
1 tsp (5g) salt
freshly ground black pepper
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Pasta Primavera - Authentic Italian Recipe
???? Pasta Primavera ????
Pasta primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer. It makes a great meatless meal! You could also add protein if you like – grilled salmon, grilled chicken, Instant Pot chicken breasts, Instant Pot chicken thighs or shrimp would be delicious with this.
????????Ingredients:
● 12 ounces pasta (we used Spaghetti)
● 3 Tablespoons olive oil
● 1/2 cups sliced asparagus chunks (1 inch pieces, rough bottom ends removed)
● 1/2 green beans
● 3 shallots, diced
● 4 cloves garlic, finely minced (large cloves)
● Salt and pepper, to taste (I used about 1/4 teaspoon each)
● 1 cup frozen green peas
● 1/2 cup shredded parmesan cheese (plus more for garnish when serving)
● 1 pint baby cherry tomatoes, halved
✍️Recipe for 4 people:
1. Put 3 tbs olive oil on a heated pan
2. Add 4 cloves of minced garlic - stir one minute
3. Add 4 ounce of green beans and 8 ounces of chopped asparagus
4. Season with salt and pepper
5. Add one cup of hot water or stock - cover with lid - cook 2-3 minutes
6. Add one cup of cherry tomatoes - cook without lid for 3-4 minutes
7. Add one cup of shallots
8. Add one cup of frozen peas
9. Add ½ cup of cream
10. Cook pasta - Al dente
11. Transfer pasta to pan - mix
12. Add ½ cup of grated Grana Padano
13. Mix and serve
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Best Pasta Primavera Recipe (Easy too!)
Pasta Primavera is a classic. Colorful veggies like carrots, onions and broccoli are tossed with penne and flavorful seasonings. What could be better?
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#pastaprimavera
Make Pasta Primavera | American Masters: At Home with Jacques Pépin | PBS
Official website: | #AmericanMastersPBS
This versatile pasta recipe, adapted from Jacques' friend Ed Giobbi, can be tossed with a salad of any vegetables that are in season. Microwaving the veggies helps this dish come together quickly.
Ingredients:
Salt
8 ounces dried campanelle, bow tie, fusilli or penne pasta
1 cup ½-inch diced zucchini
1 large tomato, diced, about 1½ cups
½ cup frozen or leftover corn
½ sweet onion, such as Vidalia, chopped
1 tablespoon minced jalapeño
1 to 2 garlic cloves, chopped
½ cup pitted olives, coarsely chopped
2 to 3 tablespoons chopped chives, plus more for garnish
¼ cup grated parmesan cheese, plus additional as needed
⅓ cup extra virgin olive oil, plus more for drizzling
Method:
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the manufacturer's instructions or to your liking. Drain, reserving a cup of the pasta water.
In a large microwavable bowl combine the zucchini, tomato, corn, onion, jalapeño, garlic, olives and chives. Season with salt. Stir in the ¼ cup of cheese and ⅓ cup olive oil and mix well. Heat the mixture in the microwave on high power until warmed through, 3 to 5 minutes.
Add the drained pasta to the bowl with the vegetables; toss well, adding additional cheese and loosening the mixture with the reserved pasta water, as needed. Spoon into bowls, drizzle with olive oil and sprinkle with more chives. Serve immediately.
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Now in its 36th season on PBS, American Masters was recently nominated for an IDA Award, two Primetime Emmy® Awards and was awarded two News & Documentary Emmys. The series illuminates the lives and creative journeys of our nation’s most enduring artistic giants—those who have left an indelible impression on our cultural landscape—through compelling, unvarnished stories. Setting the standard for documentary film profiles, the series has earned widespread critical acclaim and 28 Emmy Awards—including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special—14 Peabodys, three Grammys, two Producers Guild Awards, an Oscar, and many other honors. To further explore the lives and works of more than 250 masters past and present, the American Masters website offers full episodes, film outtakes, filmmaker interviews, the podcast American Masters: Creative Spark, educational resources, digital original series and more. The series is a production of The WNET Group.
Pasta Primavera from Le Cirque
This is the pasta dish made famous by Le Cirque restaurant in NYC (sadly now closed) which was invented back in the 1970's! A bounty of fresh vegetables in a luscious cream sauce, this is a stunner.
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Simple Pasta Primavera Salad
When it’s too hot to turn on the oven, keep things simple. Fresh, sliced veggies and pasta get a bright burst of flavor when tossed in Ken’s Simply Italian Vinaigrette. Because what’s summer without a little pasta salad?