Baked bow-tie pasta salad. Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain. Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl. Cook and drain pasta, while in strainer rinse pasta with cool water.
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In a large bowl, combine romaine, chicken, tomato, bacon and pasta.
In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper.
You can have Baked bow-tie pasta salad using 11 ingredients and 4 steps. Here is how you cook it.
Ingredients of Baked bow-tie pasta salad
- You need 1 pack of bow tie pasta.
- Prepare 1 cup of grilled chicken tenders.
- Prepare 1 cup of broccoli florets.
- Prepare 1 of onion (neatly chopped).
- You need 1 cup of baby spinach.
- You need 1 can of sweet corn kernels.
- It's 1/2 cup of shredded cheese of any choice (I used colby jack).
- You need 4 tbsp of alfredo sauce.
- You need 3-4 tbsp of crushed peppercorns.
- It's 2 tbsp of sea-salt.
- You need 1/2 stick of butter.
Pour over salad; toss to coat. Veggies: I love pasta salad with peas! Add white onion (or swap for red or green), bell pepper (even chopped spinach works well). Mix pasta, celery, green pepper, carrot and onion in a bowl.
Baked bow-tie pasta salad step by step
- Boil the pasta and drain well to keep aside.Pour oil over so that it doesn’t stick..
- Shallow fry the onions, broccoli and chicken with salt and peppercorns.Add in the sweet corn, spinach and alfredo sauce. Mix well..
- For layering the casserole: Brush with melted butter and evenly spread the chicken mix over it, next spread the pasta uniformly on top. Layer with the cheese evenly and spread salt and peppercorns over it..
- Bake at about 350 deg Fahrenheit for 15 min..
In separate small bowl, blend pepper, mayonnaise, sugar and lemon juice until smooth. In a large pot of boiling water, prepare pasta until al dente. In a small mixing bowl or jar whisk or shake lemon juice, olive oil, mustard and minced garlic until well combined. Drain bow tie pasta and rinse with cold water to shock the noodles. In a large serving bowl, toss drained pasta with dressing, feta, cherry tomatoes and basil.