Bow Tie Pasta and Kalamata Olive Toss

Photo: Suzgert

While pasta cooks, prepare remaining ingredients. Toss and serve warm, or chill and serve as a cold pasta salad.

Yield: 6 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 11.4g
  • Saturated fat: 3.7g
  • Protein: 10.5g
  • Carbohydrate: 25.1g
  • Cholesterol: 11mg
  • Iron: 1.3mg
  • Sodium: 614mg
  • Calories from fat: 42%
  • Fiber: 1.6g
  • Calcium: 168mg


  • 2 1/2 cups uncooked bow tie pasta
  • 1 1/2 cups halved grape tomatoes
  • 1 cup (4 ounces) diced part-skim mozzarella cheese
  • 16 kalamata olives, pitted and coarsely chopped
  • 1/2 cup thinly sliced fresh basil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper


  1. Cook pasta according to package directions, omitting salt and fat.
  2. In a large bowl, combine pasta and remaining ingredients. Toss well.
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