Buttons and Bows

Button mushrooms and bow-tie pasta combine with fresh from the garden vegetables for a delightful summer salad. 

 I remember my Mom fussing about in our kitchen and singing a silly little song about Buttons and Bows and telling me that although she liked the song it was stuck in her head and she was singing it out loud to lose it. I’m not sure how long it took to work its way out of her head, but I still remember some of the words and the tune. Somehow, when I picked up a package of bow-tie pasta recently, the song returned, but luckily it did not get stuck in my head!

A perfect salad pasta

Kids love farfalle pasta! It’s fun to eat, and you don’t have to be a kid to appreciate it. It’s perfect in a pasta salad. Hmm, all I needed was buttons and I could make a salad, so enter the button mushrooms! You could, of course, use any type of mushroom you like, but sometimes I think the common little white button mushroom is much overlooked!

Local produce first!

Now is the time to think of pasta salads stuffed with all the color and flavor of our local produce. Use what is fresh and best. In this case, the sugar snap peas were calling my name along with some beautiful cherry tomatoes. However, you can add any favorite vegetable here such as summer squash or zucchini, turnips, radishes, green beans, peppers, etc.

Flavor you way

You can also use any favorite herb, just adjust the amount according to the strength of the herb. If I were using tarragon for example, I’d more than halve this amount, but I might be tempted to put more parsley in.

Don’t forget to season well!

IMG_8206

Buttons and Bows

  • 10 ounces whole wheat or brown rice farfalle pasta
  • 2 tbsp. extra virgin olive oil
  • 20 ounces button mushrooms
  • 1 sweet onion, diced
  • 6 cloves garlic, minced
  • 2 cups Sugar snap peas, sliced
  • 2 cups sliced cherry tomatoes
  • ¼ cup extra virgin olive oil
  • 2 tbsp. white wine vinegar
  • Zest and juice of one large lemon
  • 1 rounded tsp. Dijon mustard
  • 2 tbsp. minced fresh mint or other herb of choice

Bring a large pot of water to boil and add a couple of tablespoons of salt and the pasta. Cook according to the package directions, then drain and place in a large mixing bowl. Do this ahead of time so the pasta can cool.

In the meantime, preheat the oven to 425 degrees.

Prep the vegetables. Quarter the button mushrooms if they are large, or halve them if not. Dice the onion. Remove the strings from the peas and slice them into little rings. Slice the cherry tomatoes as well.

Once the oven is hot, drizzle the 2 tbsp. evenly on it and add the mushrooms and onion. Roast for 15 minutes, then turn them over and add the garlic and sugar snap peas. Continue cooking another 10 minutes or so, until everything is tender and starting to crisp. You should have a lot of garlic aroma just about now, but keep an eye on it so it doesn’t burn. When ready, add to the pasta bowl, along with all the flavorful oil and garlic on the baking sheet. Season with salt and pepper.

While the vegetables are roasting, combine the ¼ cup of olive oil, the vinegar, zest and juice of the lemon, and the mustard. Whisk well, and add to the pasta and vegetables along with mint. Mix this all together and taste for seasoning.

Plate and enjoy! This is one of those recipes that tastes even better the next day!

© Copyright 2020– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post.

The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.

20 Comments Add yours

  1. Looks like a delicious salad! I’ll definitely be trying this one!!

    Liked by 2 people

    1. I hope you enjoy it as much as we did (actually, are, I still have plenty leftovers!)

      Liked by 1 person

  2. One of my daughters doesnt like mushrooms, any suggestions for a good substitute for mushrooms?

    Liked by 1 person

    1. How about dicing up some tempeh? It is also delicious roasted with garlic.

      Liked by 1 person

      1. Love the idea of tempeh!! Thank you!

        Liked by 1 person

  3. That looks and sounds delicious. I shall try it soon. 🙂

    Liked by 1 person

    1. I hope you enjoy it! It makes a lot!

      Liked by 1 person

      1. I think I’ll halve the recipe in that case. There are only two of us! 🙂

        Liked by 1 person

  4. Catherine says:

    Bow-tie pasta is the cutest hehe. Pasta salad is a summer favourite and this recipe has given me some good ideas! I also love the addition of peppers in pasta. Yum 🙂

    Liked by 1 person

    1. I agree about the peppers. In fact, one of my favorite pasta salads is made using leftover (planned) grilled peppers and zucchini. So good!

      Like

  5. I love pasta salad so this looks extremely delicious to me, and I must admit I wouldn’t have thought to slice the peas. 🙂

    Liked by 1 person

    1. I must admit I was kind of trying to make bot the peas and the tomatoes look like buttons, but dicing the peas that way was actually perfect and I’ll do it again!

      Liked by 1 person

  6. Such a creative title. 👀🍃

    Liked by 1 person

    1. I thought it was kind of fun! 🎀

      Liked by 1 person

  7. Cute name! A perfect summer salad!

    Liked by 1 person

  8. suzannesmom says:

    You do have the most mouth-watering recipes!

    Liked by 1 person

    1. Thank you so much for saying so! I try to add my own little twist to things!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s