Awesome Bow Tie Pasta

I made this Awesome Bowtie Pasta and it is dare I say…awesome!! I just replaced the green onion with red onion as I don’t like green onion and I added Kalamata olives. Thanks for sharing!

We liked this recipe. Even my 5 year old daughter liked it. Only thing is if I had to do it over again, I would use less vinegar.

Perfect blend

Picture is not farfelli (bow-tie or butterfly). Would decrease sauce volume and drain tomatoes. Needs garlic and a sprinkle of Parmesan.

I made the recipe exactly as written except I used 1/4 cup of golden balsamic vinegar and added some chopped green pepper. It was really good but it seemed like it was missing something. The next day I added a lot of thinly sliced red onion and it is perfect! This recipe is definitely a keeper!

Wheeee doggie. I really hate to give a bad review, but this had way too much vinegar. Plus, I didn’t think of using white balsamic so my family immediately turned their noses up. I don’t know what to do with this huge bowl of stuff.

I followed others’ advice in using half the balsamic, added fresh basil and green bell pepper. I took it too a picnic and it was definitely a crowd pleaser. How can you go wrong with fresh ingredients (feta cheese is delicious with tomatoes) mixed together in minutes?

I made 5 gallons of this for a party. At the end of the day I still had potato salad but no bow tie pasta. Very tasty exactly as written.

It was good, tasty even, but only for the day of. good party dish but not a good left over. the bitter taste of the vinegar leaves and then its sweet and there is not much flavor in this dish. simple yes, tasty yes, lots of flavor- none! definitely will be picking a different recipe next time.

I guess I can see people who don’t like vinegar wouldn’t like this, but even my husband who doesn’t like balsamic enjoys this recipe! It’s my go to side dish to bring to parties and people can’t get enough. I tried to start bringing something different and everyone asks “where’s the pasta salad??”

I was looking for a good, basic recipe to have on hand that would be easy to tweak, and this was perfect. I used golden balsamic (to avoid staining everything brown), and recommend doubling the amount of green onions. I used halved grape tomatoes from the farmers market and added one can of artichoke hearts. The result was really tasty, and it was fun to make.

Quick, easy and healthy. I reduced the amount of balsamic vinegar to 2 Tablespoons based on reviews. I added garlic, sea salt, pepper, Italian seasoning, and Kalamata olives (chopped up). It was good — I think it will be even better tomorrow.

I was so disapointed in this recipe, I thought I would love it, since I like all the ingredients and love pasta salads. It makes a large bowl, I went by the recipe, as soon as it was chilled I tasted it and didn’t care for it at all, thought it might help to let it chill over night ( someone suggested this) tried it again the next day, I didn’t even like it enough to have a small bowl for lunch.

Really good and easy to make. Excellent for using those fresh homegrown tomatos. I used mozzarella cheese instead of feta cheese.

I used this recipe as a base, that’s why I’m giving it only 3 stars. I’ve been making our rendition for about 5 years. The balsamic and olive oil has to be to your taste…. so start with less. I prefer the white balsamic but my husband says regular is better…. with the regular it tends to make the whole salad look brown and some people may not want to try it. Chopped fresh basil really makes it, again to your taste. Salt and pepper and grape tomatoes; I can’t imagane using anything but grape toms cut in half. We sometimes put a small can of chopped olives in too. I make a double batch and it’s always better the next day but you’ll need to add more olive oil to make it moist again. OH!!! and finely chopped garlic 🙂 I eyball it, but lets say about a tbls to start in an 8 serving recipe. It is yummy and my 18 year old daughters favorite for years…… requested it at her graduation party 🙂 It was a hit! You have to make it your own.

Awesome is right. I do add black olives chopped, and a little green pepper. This is awesome, I love it!!! Try it you will, too.

This was indeed awesome – kind of simple, but I gobbled it all down over several days. I soon thought that olives would’ve been a nice addition – I missed seeing that suggestion on the recipe page. I made the recipe exactly as written. I cooked the pasta for 9 minutes and it was very slightly underdone, so next time I’ll make it the full 10. I’d never put drained hot pasta in ice water before, but I did so, and I’m sure there’s a good reason for it. And I also chilled the salad for an hour before I tried it. Great stuff, and I’m planning to make it again in a couple of days (with olives, this time). I’ll go ahead and give this one of my rare 5-star ratings.

The balsamic vinegar is way overpowering. I would have rather eaten plain pasta.

it wasnt that good i wont be making this again

I don’t get this at all! For me it tasted better before putting it in the fridge. Maybe it’s nicer in summer??

I made this tonight with leftover spiral macaroni, grape tomatoes and red onions instead of green. I sauted the onions in olive oil added the tomatoes added less of the vinegar about 2Tablespoons and added a little sugar. I also had leftover breaded chicken cutlets which I cut into bite size pieces and added to the pan. When everything was cooked I added the pasta to heat it up and served it as a hot main dish. I don’t care for feta so I sprinkled parmesan over everything when it was cooked. It was great.