Bowtie Pasta Salad


  • 4 c. bowtie pasta (cooked)
  • 1 c. canned kidney beans, drained
  • 1 c. canned pinto beans, drained
  • 1 ½ c. artichokes, water packed, drained
  • ½ c. sweet red pepper, chopped
  • ½ c. sweet yellow pepper, chopped
  • 1 c. frozen green peas
  • 1 c. grape tomatoes, halved


  • ¼ c. fresh lemon juice (fresh squeezed)
  • 1 tsp. salt
  • 1 tsp. dehydrated onions
  • 2 Tbsp. canola oil
  • 1 tsp. sugar


  1. Combine all dressing ingredients in blender except oil, then slowly pour oil in while blending.
  2. Set aside. In large mixing bowl combine all other ingredients.
  3. Pour dressing over salad and toss gently to mix well. Chill 2-4 hours before serving.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.