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    You are in: Home / Italian / Bow Tie Pasta Salad Recipe
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    Bow Tie Pasta Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    StephanieDiane's Note:

    This was originally from Planter's Walnuts, but I have modified it over the years to suit our tastes. It is a family favorite, requested by my kid's for their birthday dinners and when the older ones come home from college. We eat it hot the first night and then the leftovers cold the next day. Make sure to use only fresh basil - it makes the recipe in my opinion. Be careful as the marinade will flame up on the grill due to the oil content. We usually double this.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix oil, vinegar and fresh basil. Reserve 1/2 cup for dressing.
    2. 2
      Grill chicken on outdoor grill approximately 15 minutes or until cooked through, turning and brushing frequently with the remaining marinade. Cut chicken into large bite sized pieces. Combine chicken,pasta,sun dried tomatoes, fresh tomatoes and walnuts. Toss with reserved dressing. Add croutons and Parmesan and serve immediately.

    Ratings & Reviews:

    • on February 26, 2009

      55

      This is a great recipe- I made it originally to take along on a trip and my boyfriend LOVED it. It's a great picnic food and keeps well for a couple days in a cold cooler if you're camping.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bow Tie Pasta Salad

    Serving Size: 1 (403 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 820.7
     
    Calories from Fat 471
    57%
    Total Fat 52.4 g
    80%
    Saturated Fat 8.0 g
    40%
    Cholesterol 120.3 mg
    40%
    Sodium 325.1 mg
    13%
    Total Carbohydrate 47.9 g
    15%
    Dietary Fiber 4.3 g
    17%
    Sugars 4.6 g
    18%
    Protein 40.5 g
    81%

    The following items or measurements are not included:

    caesar-flavor croutons

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