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Bow Tie Veggie Salad

This salad is so beautiful and colorful; purple, red, yellow, orange and green. The proverbial colors of the rainbow. I used fresh and frozen veggies, and it has more veggies than pasta. I would say, that is a fresh tasting nutritious pasta salad.

  • 12 oz. farfalle (bowtie) pasta, gluten-free
  • 1 head, cauliflower, purple, cut into bite size, steamed
  • 2 c tomatoes, cherry, variety of colors, quartered
  • 1 c corn kernels
  • 1 1/2 c edamame, shelled, steamed
  • 1 lime, zested, juiced
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp nutritional yeast

In a large pot cook farfalle according to package directions. I used Jovial (my favorite brand) and it cooks for 10 minutes. Drain. Rinse with cold water and set aside.

Meanwhile, steam cauliflower for about 5 minutes. Long enough that the cauliflower was softened but still has a bite. Rinse with cold water and set aside.

In a very large bowl combine all the ingredients and stir thoroughly. Cover and refrigerate for at least an hour.

Serve. Eat. Enjoy.

Note: I added greens to this salad when it was served.

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4 thoughts on “Bow Tie Veggie Salad

  1. The purple cauliflower is stunning!

    1. Hi Kris. The purple is so pretty. Yellow/Orange would look great too. Thanks for stopping by Cathryn’s Kitchen.

  2. Looks like such a healthy and delicious summer salad! Can’t wait to try it out 🙂 Thanks for sharing.

    1. Hi Bhumi. It is one of my favorites because it is so colorful and full of flavor. Thanks for stopping by Cathryn’s Kitchen.

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