Bow-Tie Vegetable Salad

By WKBW Directors

Bow-Tie Vegetable Salad


Bow-Tie Vegetable Salad
4 to 6 servings
  1 (12-ounce) package bow tie pasta
1/2 pound fresh mushrooms, sliced (about 3 cups)
1 large red bell pepper, cut into 1-inch chunks
2 (14-ounce) cans artichoke hearts, drained and cut in half
1 medium tomato, cut into 8 wedges
1 cup light or other spaghetti sauce
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese


  1. Prepare the pasta according to the package directions; drain, place in a large bowl, and set aside. Cover to keep warm.
  2. Meanwhile, coat a large nonstick skillet with nonstick cooking spray.
  3. Add the mushrooms, bell pepper, and artichokes and sauté over medium-high heat for 6 to 8 minutes, or until tender and no liquid remains. Stir in the fresh tomato, the sauce, cumin, salt, and black pepper and continue cooking until thoroughly heated.
  4. Add the vegetable mixture to the pasta and toss to mix. Sprinkle with Parmesan cheese and serve immediately.

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