Bow-Tie Salad Picks

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Bow-Tie Salad Picks
  • 8Servings


  • 1/4 cup Italian vinaigrette
  • 12 rehydrated sun-dried tomato halves
  • 12 quartered artichoke hearts, not marinated
  • 60 pieces cooked, and cooled, tricolor bow-tie pasta
  • 24 fresh basil leaves
  • 12 bamboo skewers


Whisk Italian vinaigrette, sun-dried tomatoes and artichoke hearts. Add bow-tie pasta; toss to coat. Thread veggies and pasta, alternating with basil leaves, onto bamboo skewers.