Easiest Way to Prepare Yummy Baked bow-tie pasta salad

Baked bow-tie pasta salad. Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl. Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed. In a large pot of boiling water, prepare pasta until al dente.

In a large serving bowl, toss drained pasta with dressing, feta, cherry tomatoes and basil. You can make bowtie pasta salad with feta and skip the ham and make it with chicken or pepperoni. Veggies: I love pasta salad with peas! You can have Baked bow-tie pasta salad using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Baked bow-tie pasta salad

1. It's 1 pack of bow tie pasta.
2. It's 1 cup of grilled chicken tenders.
3. Prepare 1 cup of broccoli florets.
4. It's 1 of onion (neatly chopped).
5. You need 1 cup of baby spinach.
6. You need 1 can of sweet corn kernels.
7. Prepare 1/2 cup of shredded cheese of any choice (I used colby jack).
8. You need 4 tbsp of alfredo sauce.
9. It's 3-4 tbsp of crushed peppercorns.
10. You need 2 tbsp of sea-salt.
11. It's 1/2 stick of butter.

Add white onion (or swap for red or green), bell pepper (even chopped spinach works well). Cook pasta according to package directions; drain. In a large bowl, combine spaghetti sauce and salad dressing mix. In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper.

Baked bow-tie pasta salad step by step

1. Boil the pasta and drain well to keep aside.Pour oil over so that it doesn’t stick..
2. Shallow fry the onions, broccoli and chicken with salt and peppercorns.Add in the sweet corn, spinach and alfredo sauce. Mix well..
3. 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..
4. Bake at about 350 deg Fahrenheit for 15 min..

Pour over salad; toss to coat. Cook the bow tie pasta to al dente in boiling salted water. Remove drain well and allow to cool. Thinly slice the onions - both the white and green parts, bell pepper, slice the cherry tomatoes and cucumber. Drain the roasted red pepper and chop.

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