The Times They Are A Changing

Bowtie Tuxedo Pasta Salad

This salad was recreated from one I enjoyed at a catered wedding. It was served as the salad course atop a lettuce leaf with curled carrot piece and two thin lengths of cucumber through the curl, on top.

This would be an excellent choice for a girl’s lunch by adding a bread choice, ice tea and a light, simple dessert such as chocolate pudding mixed with a cool whip topping, served in a wine glass with a garnish of a chocolate square or curl.

Ingredients

1 - 16 oz pkg bowtie pasta
12 oz bottled Italian dressing
1 small jar artichoke hearts, sliced with oil in jar
1 large can sliced water chestnuts
3 tomatoes, diced
1 red onion, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
¾ cup sliced black olives
¼ cup Parmesan cheese

Directions

Combine all ingredients in a large bowl. Let the salad marinate overnight in the refrigerator. Before serving pour salad into a fresh, chilled salad bowl and sprinkle extra Parmesan cheese on top. Serves 4 - 6.