Bow Tie Pasta Salad with Scallops Recipe

Bow Tie Pasta Salad with Scallops Recipe

How To Make Bow Tie Pasta Salad with Scallops

Soft and tender scallops, rich olives, and zesty oranges adds a refreshing and savory bite to this minty bow tie pasta salad dish!

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • ¾lbbow ties
  • 1lbsea scallops
  • ¾tspsalt
  • ¼tspfresh ground black pepper
  • 5tbspolive oil
  • 2navel oranges
  • 1tbsplemon juice
  • ½cupkalamata olives,or other black olives
  • ½small red onion
  • 6tbspfresh mint,chopped


  1. In a large pot of boiling, salted water, cook the bow ties for about 15 minutes, until just done. Drain, rinse with cold water, and drain thoroughly.

  2. Season the scallops with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.

  3. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Sear the scallops, in two batches if necessary, for 1 to 2 minutes per side, until brown and just done. Let cool.

  4. Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and put them in a large glass or stainless-steel bowl. Squeeze the juice from the membranes into the bowl.

  5. Add the remaining 4 tablespoons oil, the lemon juice, olives, onion, mint, and the remaining ½ teaspoon of salt and ⅛ teaspoon of pepper. Stir to combine.

  6. Add the pasta and scallops and stir again.

  7. Serve and enjoy!


  • Calories: 605.13kcal
  • Fat: 20.70g
  • Saturated Fat: 2.98g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 13.86g
  • Polyunsaturated Fat: 2.62g
  • Carbohydrates: 78.86g
  • Fiber: 5.59g
  • Sugar: 8.69g
  • Protein: 25.95g
  • Cholesterol: 27.22mg
  • Sodium: 752.10mg
  • Calcium: 89.88mg
  • Potassium: 598.14mg
  • Iron: 3.33mg
  • Vitamin A: 30.30µg
  • Vitamin C: 44.78mg
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