Bowtie Salad Primavera with Fresh Basil and Toasted Pine Nuts

Colorful vegetables of all kinds make flavorful partners for Italys countless pasta dishes. In fact, the term primavera, a popular culinary term, refers to the flavorful cooked vegetables tossed with pasta. This delicious salad combines the convenience, nutrition and full flavor of canned diced red tomatoes and ripe olives, with summer-fresh zucchini, spinach and basil, all tossed with bowtie pasta. Among the nutrition benefits: canned tomatoes deliver health benefits from beta carotene, lycopene, vitamin C and more! Tip: This easy, make-ahead salad can travel safely to warm-weather picnics.

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  • 1 can (15 ounces) diced tomatoes*
  • 1 can (2 1/2 ounces) sliced black olives, drained
  • 1 pound farfalle (bowtie) pasta
  • 1/2 cup balsamic vinaigrette
  • 1/2 cup chopped, fresh basil
  • 1/2 cup sliced green onions
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup toasted pine nuts
  • 1/4 cup freshly grated Parmesan cheese
  • 2 cups baby spinach, slightly chopped
  • 2 garlic cloves, minced*
  • 2 small zucchinis, sliced


  1. Cook pasta as directed on the package until tender but firm. Rinse with cold water; drain. Toss pasta with tomatoes, zucchini, olives, green onions, garlic, vinaigrette and red pepper flakes. Cover and chill, if desired, for up to 24 hours. Just before serving, add spinach and basil; toss gently. Top with pine nuts and Parmesan cheese. *For convenience use canned tomatoes with garlic in place of plain diced tomatoes and garlic.

  2. Nutritional Information Per Serving: Calories 400; Total fat 8g (Saturated fat 1.5g); Cholesterol 5mg; Sodium 600mg; Carbohydrate 69g; Fiber 4g; Protein 14g
May 2010

This recipe is a personal recipe added by CannedFoodFan and has not been tested or endorsed by MyRecipes.

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