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BOWTIE SALAD

BOWTIE SALAD

BOWTIE SALAD

 

 

Ingredients

Orange pepper 50 Gram, finely diced
Yellow pepper 50 Gram, finely diced
Red pepper 50 Gram, finely diced (or 2 small pepper)
Garlic 1 Clove (5 gm), diced
Shallot 1 , diced
Roma tomatoes 8 , chopped
Flat leaf parsley 1⁄3 Cup (5.33 tbs), finely chopped
Basil leaves 2 Tablespoon, finely chopped
Pecorino romano cheese 1⁄2 Cup (8 tbs), freshly grated
For pasta
Bow tie pasta 12 Ounce
Salt 1 Tablespoon (Boiled in salt water)
For dressing
Garlic 1 Clove (5 gm), finely diced
Shallot 1 , finely diced
Parsley 2 Tablespoon, finely chopped
Vegetable oil 2⁄3 Cup (10.67 tbs)
Vinegar 1⁄4 Cup (4 tbs)
Water 2 Tablespoon
Lemon juice 2 Tablespoon

Directions

MAKING
1. In a large pot, boil water and add in the salt. Followed by bow tie pasta, cook Al Dante.
2. Drain the pasta and place in a large bowl.
3. To the same bowl add in orange pepper, yellow pepper, red pepper, garlic, shallot, roma tomatoes, flat leaf parsley and basil leaves.
4. Mix all the ingredients thoroughly and add in the pecorino romano cheese. Toss well and set aside.
5. For Dressing – In a measuring jar, pour in the vegetable oil, vinegar, water and lemon juice. Mix with spoon.
6. Stir in orange pepper, yellow pepper, garlic, shallot, parsley and basil leaves. Mix well and add in the pecorino romano cheese.
7. Pour the dressing over the pasta mixture and mix well.SERVING
8. Season the salad with salt and pepper and garnish with cheese. Serve and enjoy!

Nutrition Facts

Serving size

 

Calories 263 Calories from Fat 148

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 2.2 mg

Sodium 119.2 mg5%

Total Carbohydrates 22 g7.5%

Dietary Fiber 2.9 g11.4%

Sugars 6.7 g

Protein 7 g13.2%

Vitamin A 37.5% Vitamin C 77.9%

Calcium 5.1% Iron 3.1%

*Based on a 2000 Calorie diet

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