Bowtie Salad Primavera with Fresh Basil and Toasted Pine Nut


1 pound farfalle (bowtie) pasta
1 can (15 ounces) diced tomatoes
2 small zucchinis, sliced
1 can (2 1/2 ounces) sliced black olives, drained
1/2 cup sliced green onions
2 garlic cloves, minced
1/2 cup balsamic vinaigrette
1/2 teaspoon crushed red pepper flakes
2 cups baby spinach, slightly chopped
1/2 cup chopped, fresh basil
1/3 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese


Cook pasta as directed on the package until tender but firm. Rinse with cold
water; drain. Toss pasta with tomatoes, zucchini, olives, green onions, garlic,
vinaigrette and red pepper flakes. Cover and chill, if desired, for up to 24 hours. Just before serving, add spinach and basil; toss gently. Top with pine nuts and Parmesan cheese.
For convenience use canned tomatoes with garlic in place of plain diced
and garlic.

Helpful Hints:

Preparation Time: Approximately 10 minutes
Cook Time: Approximately 15 minutes
Nutritional Information Per Serving:
Calories 400; Total fat 8g (Saturated fat 1.5g); Cholesterol 5mg; Sodium
600mg; Carbohydrate 69g; Fiber 4g; Protein 14g
Colorful vegetables of all kinds make flavorful partners for Italy?s
countless pasta dishes. In fact, the term ?primavera,? a popular culinary term, refers to the flavorful cooked vegetables tossed with pasta. This delicious salad combines the convenience, nutrition and full flavor of canned diced red tomatoes and ripe olives, with summer-fresh zucchini, spinach and basil, all tossed with bowtie pasta. Among the nutrition benefits:
canned tomatoes deliver health benefits from beta carotene, lycopene, vitamin C and more!
Tip: This easy, make-ahead salad can travel safely to warm-weather picnics.

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