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Deli Salad with Bowtie Pasta

June 8, 2018

Deli Salad with Bowtie Pasta

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Saturday is grocery day around here, and lunches get a wee bit creative sometimes. Also, “fast” for all of us doesn’t necessarily mean sandwiches. Still, when you serve salad to kids and they ask for thirds, that’s a recipe to write down.

Deli Salad with Bowtie Salad

June 8, 2018
: 6-8
: 15 min
: 15 min
: easy

Fresh greens, some deli favorites like hard cheese and sausage, and some canned veggies. Trust me - the whole is more than the sum of its parts. Also, per all of these recipes, feel free to swap out! I used Gruyere - if you have Blue, go for it! If you've got fresh herbs in odds and ends quantities, this is a great place to use them. Also, the traditional French version of this would use tuna instead of salami, and corn instead of artichokes.


  • 1 bag arugula
  • 1/2 bag watercress
  • 2 cups precooked bowtie pasta
  • 2 cans beets, rinsed and chopped
  • 2 cans artichokes, quartered
  • 1 can hearts of palm, sliced
  • 1 small can black olives, sliced
  • 6-8 oz sliced salami, chopped
  • 6 oz Gruyere or Jarlsberg, cubed
  • 1/4 cup pine nuts
  • 4-6 hardboiled eggs, optional
  • Balsamic or red wine vinaigrette (premade or from scratch)
  • Step 1 Prep all ingredients. Add the dressing before tossing if you’ll eat all or most of the salad in one sitting. Otherwise add it to individual bowls
  • Step 2 Gently toss the salad. Don’t go too crazy, or the beets will make everything pink!
  • Step 3 Serve, with a smug smile when you hear the ensuing silence.


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