Caesar Bow Ties Recipe

Name: Caesar Bow Ties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: ½ cup red wine vinegar; 2 teaspoons Dijon mustard; 1 garlic clove, minced; 1 pinch sugar; salt; ½ cup olive oil (good quality); fresh ground black pepper, to taste; 12 lb bow tie pasta, cooked al dente; 8 cups mixed salad greens, washed and drained; 2 cups peeled and chopped cucumbers; 1 cup chopped walnuts; ½ cup freshly grated parmesan cheese

Servings: persons

½ cup red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1 pinch sugar
salt
½ cup olive oil (good quality)
fresh ground black pepper, to taste
12 lb bow tie pasta, cooked al dente
8 cups mixed salad greens, washed and drained
2 cups peeled and chopped cucumbers
1 cup chopped walnuts
½ cup freshly grated parmesan cheese

1
In a small bowl, whisk together the first 5 ingredients.
2
Gradually add oil, whisking constantly until slightly thickened.
3
Add freshly ground black pepper to tatse.
4
Set aside.
5
In a large salad bowl, toss cooked pasta with 3 tablespoons of dressing.
6
Just before serving, add salad greens, cucumbers, and walnuts to pasta mixture.
7
Toss with 4 tablespoons dressing, or more if desired.
8
Save remaining dressing in refrigerator for another use.
9
Add salt and pepper to taste and toss.
10
Top with Parmesan cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup red wine vinegar, 2 teaspoons Dijon mustard, 1 garlic clove, minced, 1 pinch sugar, and more.

Yes, Caesar Bow Ties falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caesar Bow Ties

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