The Scoop on Pasta
There is some mystery as to where pasta originated. This go-to, readily available cupboard favorite has such an early history that an exact country and date is hard to pinpoint. While many of us think of pasta as having originated from Italy (pasta translates to "paste" in Italian), the origin is even more ancient.
The best guesses out there identify Asia as the birthplace of pasta. It is believed that Marco Polo (the person, not the game) first introduced pasta to Italy from China during the 13th Century. One of the reasons the origin is so hard to trace is due to the common ingredients used to make it: water, flour, and eggs. It didn’t take long for pasta to find a home throughout all areas of the world.
Many countries have their favorites. In Greece it’s orzo, a small pasta, about the size of rice. Think plump rice! Poland and Hungry have spaetzle, which is essentially small dumplings created by running the dough through a colander into boiling water. Poland loves their pierogi, a pocket-like pasta filled with meats, cheeses, or a combination of the two. These are my favorite garnished with a dollop of sour cream on top. I get these once a year at the Renaissance Festival, and I stuff my face with them!
Bow Tie Salad Menu Pairings
There is nothing like a picnic or tea party to debut this beautiful summer-colored bow tie salad. If you’re hosting a get-together, there are several menu items that would pair splendidly alongside this salad. Two tips I like to stick to are, one, make food that isn’t too heavy, and, two, don't overdo your menu. Sometimes less is best!
The first item I’d recommend is a chicken salad sandwich – bite-sized, of course. Follow your favorite chicken salad recipe and sandwich between two slices of triangle-shaped bread. I tackle this by removing the crust from a piece of white bread and cutting each slice corner to corner.
If chicken salad isn’t your thing, I also love a cranberry and cream cheese turkey sandwich. Simply apply a thin layer of cream cheese on either side of the bread, then a layer of cranberry sauce (homemade or canned will work) and your sliced turkey, and sandwich together. This is the point where I’d cut off the crust and triangle-cut my sandwich.
Another great go-to that everyone loves is fresh fruit. Choose some in-season summer faves, cut up, and toss together. In lieu of fruit, a cheese and cracker or antipasti tray are another popular hit at any gathering.
Finally, I’d throw in some deviled eggs. Jam-packed with protein and easy to make, these little bite-size delights fly off the table when I host. I always like to provide an alternative, so if these eggs just aren’t your thing, homemade corn muffins and butter are sure to please.
We can’t leave out our beverage: iced tea! Check out these recipes for a superb summer iced tea. Each one is hand-crafted with one of our divine teas and sure to quench your thirst on a warm summer day.
Shake It Up
I wanted to make mention that your delicious bow tie salad doesn’t have to be limited to this exact recipe. I urge you to take your creativity into the kitchen and have some fun! A thought: use our Coconut A La Crème black tea to make your dressing, then add in some fresh pineapple, toasted coconut, yellow peppers, and, if you like, some fresh greens. Voila!
Green Tea Summer Bow Tie Salad
- 16 ounces bow tie pasta
- 1 red bell pepper
- 2 mangos
- 2 avocados
- 2 plums
- 11 ounces spring mixed greens
- 2 tablespoons Abundance Blend green tea
- 2 cups water
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Juice of 1/2 a fresh lime
- Dried cranberries and sliced almonds for garnish
Cook pasta in boiling water until al dente, strain, then rinse with cold water to cool down and stop cooking. Set aside.
In a small pot, bring two cups water to a boil on the stove. Place two tablespoons of the Abundance Blend green tea in sachets and let simmer in the water for two minutes, then remove from heat and remove the tea.
Whisk in the honey, sesame oil, and lime juice until thoroughly combined.
Place pasta in a bowl and pour the green tea dressing over the pasta; stir. Let pasta soak in the mixture for five minutes, stirring occasionally to ensure the pasta evenly absorbs the dressing.
While the pasta is soaking, dice up pepper, mangos, avocados, and plums. Toss with the bow tie noodles to combine.
Plate your salad by layering the mixed spring greens and bow tie salad mix, then garnish with dried cranberries and sliced almonds.
*If your salad needs a little more dressing, feel free to drizzle some extra virgin olive oil on top.