Mandarin Orange Bowtie Pasta with Lemon Vinaigrette

Since most of us are home, food seems to be a big part of our lives and trying to find ingredients has become somewhat of a hassle.  (I did a 3 week, 4 store hunt for yeast until I was finally successful!)  This has a few ingredients that you might not have on hand, but I was able to find everything I needed.  Note: Stop ‘N Shop deli counter carries a similar salad during the summer months.



  • 1 lb box mini bowie pasta, cooked
  • 2 (11 oz.) cans mandarin oranges, drained
  • 2 whole roasted red peppers, sliced then chopped
  • 1 green pepper, chopped
  • 1 sm. sweet onion, chopped
  • A big ole handful of fresh parsley, chopped
  • 1/2 to 3/4 cup salted sunflower seeds (if not eating immediately, wait to add until ready to serve)

Lemon Honey Vinaigrette:

  • Juice from 1 lemon
  • 1 1/2 Tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 1/2 Tbsp light rice wine vinegar
  • 1/3 cup extra virgin olive oil

     Whisk all ingredients in a bowl.  Refrigerate if not using immediately.


 1.  Cook pasta according to box directions, drain and set in a bowl of cold water to cool.

 2.  Prepare the oranges through parsley and mix all in a large bowl.  Add the pasta and vinaigrette, toss well and serve.

Tip:  I used a 12 oz. box of pasta, because that was all the store had.  If you make a 16 oz. box, I think doubling (or maybe 1 1/2) the dressing would be recommended.  Pasta tends to soak up the dressing a bit so if the salad is going to be around for a couple of days, it would benefit from the additional liquid.