Bow Tie Salad with Scallops Black Olives Oranges and Mint
Bright, refreshing, and effortlessly elegant, this Bow Tie Salad with Scallops, Black Olives, Oranges, and Mint is a feast for both the eyes and the palate. Perfectly cooked bow tie pasta forms the base of this Mediterranean-inspired dish, while plump, golden-seared sea scallops add a touch of indulgence. Juicy orange segments, briny black olives, and a hint of fresh mint deliver a vibrant burst of flavor with every bite. Tossed in a citrusy dressing made with lemon juice, orange zest, honey, and garlic, this salad strikes the perfect balance between sweet, savory, and tangy. Serve it as a light lunch, an elegant appetizer, or a chilled main course on a warm day—this healthy pasta salad is as versatile as it is delicious!
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Recipe Information
Ingredients
- 8 oz bow tie pasta (farfalle)
- 12 medium sea scallops
- 3 tbsp extra virgin olive oil
- 1 cup black olives, sliced
- 2 medium orange, peeled and segmented
- 2 tbsp mint leaves, fresh, finely chopped
- 3 tbsp lemon juice, freshly squeezed
- 1 tsp orange zest
- 1 tsp honey
- 1 clove garlic, finely minced
- 0.5 tsp salt
- 0.5 tsp black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.
Pat the sea scallops dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the scallops to the hot skillet and sear for 2-3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside to cool slightly.
In a small bowl, whisk together the remaining olive oil, lemon juice, orange zest, honey, minced garlic, salt, and black pepper to make the citrus dressing.
In a large mixing bowl, combine the cooked bow tie pasta, sliced black olives, orange segments, and chopped mint. Gently toss to distribute the ingredients evenly.
Slice the seared scallops in half horizontally and add them to the pasta mixture. Pour the citrus dressing over the top and gently toss to coat everything evenly.
Taste and adjust the seasoning with additional salt or pepper, if needed. Cover and refrigerate the salad for at least 15 minutes to allow the flavors to meld.
Remove from the fridge, give it a final toss, and serve the salad chilled or at room temperature. Garnish with additional fresh mint leaves if desired.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 5405 mg | 235% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 13.2 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
