Lemon Bowtie Salad

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Lemon Bowtie Salad

Wanted: Citrus Peels

In working on this month’s theme of green cleaning, one of my favorite discoveries is make-it-yourself citrus cleaning vinegars.  I have had orange peels soaking in vinegar for about 4 weeks now. Besides just looking pretty darned awesome sitting there in the jar, it is terrific for cleaning!  While I used orange peels, any citrus peel will work, I’ve heard. I’ve also got lemon peels soaking now and can’t wait to see how they work.

Of course, you can’t make lemon vinegars without peeling a few lemons. While there are lots of great things to do with fresh lemons, I’ve been craving some good pasta salad.  So I worked up this recipe for lemon pasta salad with whole wheat bowtie pasta that I’m happy to share with you here.

Kreateedoo Lemon Bowtie Salad Ingredients
You can use any veggies you like in your salad — most will go great with a lemon dressing

First, a big caution for anytime you’re using fresh produce.  Please learn from my family’s experience and avoid the dangers of Rat Lungworm Disease.  Always wash and thoroughly inspect your fresh produce.  Even thoroughly wash produce like lemons, that you plan to cut through.  

Lemony, herby goodness!


Lemon Bowtie Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author M. Wonder at Kreateedoo


  • 1 lb Whole grain/whole wheat bowtie (Farfalle) pasta
  • 3 Green onions
  • 8 oz Cherry, Grape, or other small tomatoes
  • 6 Stalks of asparagus
  • 1 cup Pitted black olives, rinsed


  • 1 Whole lemon – 2 tsp zest, juice of whole lemon
  • 2 Tbsp Olive oil
  • 2 tsp Finely chopped garlic
  • 1 tsp Dried dill
  • 2 tsp Dried parsley
  • 1/4 tsp Salt
  • 1/4 tsp Ground black pepper


  • Cook the pasta. I like to leave it al dente, but cook to your preference. Drain thoroughly and let cool.
  • Thoroughly wash and inspect the green onions, tomatoes and asparagus.
  • Cut asparagus into one inch pieces, discarding the tough stems. Blanch or steam until tender crisp, drain thoroughly and let cool.
  • Thinly slice the green onions.
  • Slice the tomatoes and black olives.
  • Toss all ingredients together, set aside.


  • Zest about 2 tsp of the lemon after thoroughly washing it. Juice the lemon. Cut out and discard the seeds and pulp. Add the peels to a big jar of white vinegar and let it soak for 2-3 weeks to make a great green citrus cleaning vinegar.
  • Combine all other dressing ingredients and mix thoroughly.
  • Pour dressing over salad and stir gently until everything is coated with dressing. Taste and add additional salt and pepper, if desired. Serve immediately.  
Dressing is great on green salads, too!

If you let this salad sit, the wheat pasta tends to soak up the dressing.  While the leftovers are good too, you might want to make a little extra dressing for day two.

Of course, mix and match any veggies you like in your salad. If you’re not vegan, you could add some shredded Parmesan. This dressing also works great on a green salad as well.

More Peels!

Another great use for citrus fruits that will yield lots of peels for citrus vinegar is a fruit salad.  Peel some oranges (seedless are best) and cut them into bite sized pieces. Add some halved grapes, crispy diced apple, melons bites or whatever you prefer.  Mix together a little honey, lemon zest, juice from a lemon and a few shakes of cinnamon. Pour it over your fruit and stir in. Makes a delicious fruit salad!

I hope you’ll give this recipe a try! To finish our our theme of green cleaning, in the next post I’ll share with you some things you can do to green your clean.

Peace and be well.


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