Bow Tie Pasta Salad
Author: Dixie Anderson of Alpine and Tami Feulner of Sandy, "Kitchen Secrets of the Vinegar Ladies"
Ingredients
1 16-ounce bag bow tie pasta, cooked and drained according to package directions
1 16-ounce bag frozen peas, thawed
1 15-ounce can dark red kidney beans, drained and rinsed
1 can whole small black olives, drained
1 cup finely grated cheddar cheese
1 pint basket (2 cups) cherry or grape tomatoes, halved
1 cup real bacon bits
1 cup Provencal Vinaigrette
Directions
Allow pasta to cool. Add remaining ingredients and toss gently. Refrigerate. Remove from refrigerator about 30 minutes prior to serving. Serves 10.
Recipes
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