Baby Bow Tie and Walnut Pasta Salad

  • serves 8

Tiny bow tie pasta, or farfallini, served with onion, sweet green pepper, chopped walnuts, cherry tomatoes and fresh coriander.

10 Ratings
Directions for: Baby Bow Tie and Walnut Pasta Salad


1 ½ cup farfallini, pasta

1 Tbsp vegetable oil

half onion, chopped

¾ chopped walnuts

½ cup chopped sweet green pepper

2 Tbsp extra virgin olive oil

¼ tsp cider vinegar

¼ tsp salt

pinch pepper

2 Tbsp chopped fresh coriander

1 cup cherry tomatoes, quartered, or, chopped, tomatoes

fresh coriander, sprigs


1. In skillet, toast 1/2 cup of the pasta over medium heat, stirring often, until light brown, about 5 minutes.

2. In saucepan of boiling salted water, cook toasted and remaining pasta until tender but firm, 7 to 8 minutes. Drain and rinse under cold water; drain well and set aside in large bowl.

3. In skillet, heat vegetable oil over medium heat; cook onion, stirring often, just until slightly softened, 2 minutes. Add walnuts; cook for 2 minutes. Stir in green pepper; cook for 1 minute. Pour over pasta; let cool.

4. In small bowl, whisk together olive oil, vinegar, salt and pepper; pour over pasta mixture. Add chopped coriander and toss to combine. (Make-ahead: Cover and refrigerate for up to 1 day.) Garnish with tomatoes and coriander sprigs.

See more: Nuts, Pasta, Side, Dinner, Vegetables, Salad, Saute, North American


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