Top Dog Bow Tie Pasta Salad with Peas & Carrots
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
Serve as a side dish or in a small mason jar for a take-along lunch.
  • 1 450g package uncooked bow tie pasta
  • 8 Original or chicken Maple Leaf Top Dogs, chopped into ¼ inch cubes
  • 2 large carrots, thickly shredded (about 2 cups)
  • 2 cups frozen peas, thawed
  • 2 ribs celery, chopped small (about 1 ½ cups)
  • 2 cups black olives, sliced (optional)
  • Dressing:
  • ½ cup mayonnaise
  • 6 Tbsp Buttermilk
  • 2 Tbsp cider vinegar
  • Salt & pepper, to taste
  1. Cook pasta, al dente and according to package directions; drain and cool to room temperature.
  2. In a large bowl, combine pasta, hot dogs, carrots, peas, celery and black olives (if using).
  3. Combine the dressing ingredients in a small mason jar, screw on the lid tightly and shake it until the ingredients are nicely mixed together. Pour the dressing into bowl with the pasta mixture and stir until everything is evenly coated with the dressing. Cover and refrigerate until chilled. Serve cold.
  4. *Store any leftovers in an airtight container in your refrigerator for up to 2 days.
  5. *If you find that the next day the pasta is a bit on the dry side, you can stir in some additional mayonnaise or even olive oil to re-hydrate.
Recipe by Daily Tiramisu at