Baby Bow Tie And Walnut Pasta Salad Recipe

• 1 1/2 c. farfallini, pasta
• 1 Tbsp. vegetable oil
• 1/2 x onion, minced
• 3/4 x minced walnuts
• 1/2 c. minced sweet green pepper
• 2 Tbsp. extra virgin extra virgin olive oil
• 1/4 tsp cider vinegar
• 1/4 tsp salt
• 1 pch pepper
• 2 Tbsp. minced fresh coriander
• 1 c. cherry tomatoes, quartered, or possibly, minced, tomatoes fresh coriander, sprigs

1. In skillet, toast 1/2 c. of the pasta over medium heat, stirring often, till light brown, about 5 min.
2. In saucepan of boiling salted water, cook toasted and remaining pasta till tender but hard, 7 to 8 min.
3. Drain and rinse under cool water; drain well and set aside in large bowl.
4. In skillet, heat vegetable oil over medium heat; cook onion, stirring often, just till slightly softened, 2 min.
5. Add in walnuts; cook for 2 min.
6. Stir in green pepper; cook for 1 minute.
7. Pour over pasta; let cold.
8. In small bowl, whisk together extra virgin olive oil, vinegar, salt and pepper; pour over pasta mix.
9. Add in minced coriander and toss to combine.
10. (Make-ahead: Cover and chill for up to 1 day.)
11. Garnish with tomatoes and coriander sprigs.

farfallini, vegetable oil, onion, walnuts, sweet green pepper, extra virgin extra virgin olive oil, vinegar, salt, pepper, fresh coriander, cherry tomatoes

Taken from cookeatshare.com/recipes/baby-bow-tie-and-walnut-pasta-salad-72865 (may not work)