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Fried Pasta Salad

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5 from 4 reviews

  • Author: Living the Gourmet
  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 6 - 8 cloves of garlic - chopped fine
  • 8 - 10 fresh mint leaves
  • 4 stalks celery - sliced thin with leaves
  • 1 small red onion - sliced thin
  • 15.5. oz. can of cannellini beans - rinsed and drained
  • 3/4 tsp. salt
  • 1/2 tsp. red pepper flakes
  • Juice of 1 lemon
  • 1 lb. of bow-tie - macaroni
  • 2 tbs. olive oil
  • Vegetable oil - for frying


  1. Prepare the bow – tie macaroni as directed; and drain.
  2. Combine the sliced celery, chopped garlic and sliced onion.
  3. Heat a large cast iron frying pan with the olive oil and add the chopped vegetables.
  4. Sauté until the celery turns a bright green and the onion is softened and the garlic fragrant.
  5. Remove from the pan and place in a bowl.
  6. Season with the salt and red pepper flakes.
  7. Heat a large cast iron frying pan and place 1- 2 tbs. of vegetable oil in the pan and place enough of the cooked bow-ties to cover the bottom of the pan. Allow the bow-ties to become slightly golden and remove and place in the bowl with the sautéed veggies.
  8. Add the beans to the celery mixture and toss.
  9. Continue this process until all of the bow-ties are fried.
  10. Add 1 – 2 tbs. of veggie oil to the pan and place the mint leaves in the pan to slightly fry.
  11. Add to the dish and toss.
  12. Add the juice of the lemon; toss and taste for seasoning.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1
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