This bowtie pasta salad is the kind of dish you make once and then get asked to bring to every cookout after.
Tender farfalle noodles get tossed with cherry tomatoes, salami, mozzarella pearls, and crisp veggies, then coated in a tangy homemade Italian vinaigrette.
It comes together in about thirty minutes and tastes even better the next day. That makes it perfect for meal prep, potlucks, or a fast weeknight side dish.
I first started making this bowtie pasta salad for backyard barbecues, and it quickly became the dish everyone asked me to bring back.
There is something about the little bowtie shapes that just makes people happy at a buffet table.
Once you have your basic Italian dressing down, you can customize the mix-ins endlessly. This version sticks to the classic, crowd-pleasing combination that never fails.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Total Time | 32 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Bowtie Pasta Salad Recipe
This salad hits every mark you want from a potluck dish. It is colorful, flavorful, and holds up well in the fridge for days.
The dressing is made from scratch, so you control exactly how tangy or garlicky you want it. No bottled dressing needed.
It is also endlessly adaptable. Swap the salami for pepperoni, add extra veggies, or leave out the cheese for a lighter version.
- Ready in about 30 minutes with simple prep work
- Feeds a crowd and travels well to potlucks and picnics
- Tastes better the longer it sits in the fridge
- Fully customizable with whatever produce or deli meat you have on hand
- No mayonnaise, so it is safer to leave out at room temperature for longer stretches
You might also enjoy: Pepperoni Pasta Salad Recipe
Ingredients
Every ingredient in this bowtie pasta salad earns its place, from the briny olives to the sharp parmesan.
Here is everything you will need for the salad and the homemade dressing.
- 1 pound bowtie pasta (farfalle)
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup red onion, finely diced
- 1 cup black olives, sliced
- 6 ounces Genoa salami, cubed
- 8 ounces fresh mozzarella pearls
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon Italian seasoning blend
- 1 teaspoon sugar
- Salt and black pepper, to taste
This bowtie pasta salad shares the same tangy dressing base as my ham pasta salad recipe, so if you love this one, that is another good option to try next.
Kitchen Equipment Needed
You do not need anything fancy to make this bowtie pasta salad, just a few basics you probably already have in your kitchen.
- Large pot for boiling pasta
- Colander
- Cutting board
- Chef’s knife
- Large mixing bowl
- Small bowl or jar for whisking the dressing
- Garlic press
- Measuring cups and spoons
- Serving tongs
Read Also: Salami Pasta Salad Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this bowtie pasta salad.
They are not required, but they make the whole process a little smoother and the results a little better.
1. Fresh Mozzarella Pearls
Pre-marinated mozzarella pearls save you a step and add so much flavor straight out of the container.
They hold their shape well in the salad instead of turning rubbery like larger cubed mozzarella sometimes does.
2. Genoa Salami
A good quality Genoa salami brings a peppery, slightly tangy flavor that regular deli ham just cannot match.
I always look for a stick I can cube myself for the best texture.
3. Aged Parmesan Cheese Wedge
Freshly grated parmesan from a wedge has so much more depth than the pre-shredded bags.
A little goes a long way in this salad, and it melts subtly into the warm pasta as you toss everything together.
4. Large Glass Mixing Bowl Set
A wide, deep glass bowl makes tossing a big batch of pasta salad so much easier without ingredients flying everywhere.
I like glass because it does not hold onto oil or garlic smells the way plastic can.
5. Stainless Steel Salad Tongs
Sturdy tongs make tossing this salad, and serving it later, much easier than trying to stir it with a spoon.
They are also great for plating individual portions neatly.
This same tong and bowl combo works great for my tortellini pasta salad recipe too, if you want to keep the momentum going with another cold pasta dish.
Step-by-Step Instructions: How to Make Bowtie Pasta Salad
1. Cook the Pasta
- Bring a large pot of generously salted water to a rolling boil.
- Add the pound of bowtie pasta and stir once to prevent sticking.
- Cook according to the package directions until just al dente, usually around 11 to 12 minutes.
- Drain the pasta in a colander, then rinse immediately with cold water to stop the cooking and cool it down quickly.
- Shake off any excess water and set the pasta aside while you prep the rest of the ingredients.
2. Make the Italian Vinaigrette
- In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, Italian seasoning, and sugar.
- Season with a good pinch of salt and black pepper.
- Whisk vigorously, or seal the jar and shake it hard, until the dressing looks fully combined and slightly thickened.
- Taste and adjust the seasoning if needed. Set the dressing aside so the flavors can start to meld.
3. Prep the Vegetables and Add-Ins
- Halve the cherry tomatoes and set them in a bowl.
- Dice the red and yellow bell peppers into small, bite-sized pieces.
- Finely dice the red onion so it distributes evenly through the salad.
- Slice the black olives if they are not already sliced.
- Cube the Genoa salami into small pieces roughly the same size as the mozzarella pearls.
- Chop the fresh parsley and basil.
4. Combine the Salad
- Add the cooled bowtie pasta to a large mixing bowl.
- Add the cherry tomatoes, bell peppers, red onion, black olives, cubed salami, and mozzarella pearls.
- Sprinkle in the grated parmesan cheese, chopped parsley, and basil.
- Toss everything together gently so the ingredients are evenly distributed throughout the pasta.
5. Dress and Chill
- Give the dressing one more quick whisk or shake, then pour it evenly over the pasta salad.
- Toss the salad thoroughly until every piece of pasta and every ingredient is coated in dressing.
- Cover the bowl and refrigerate for at least 30 minutes before serving so the flavors can develop.
- Give the salad a final toss right before serving, since the dressing tends to settle at the bottom.
The techniques here are almost identical to how I build my Italian turkey meatballs recipe, especially when it comes to balancing the herbs and garlic in the seasoning.
Tips for The Best Bowtie Pasta Salad
A few small details make a big difference in how this salad turns out. Keep these tips in mind as you cook.
- Salt your pasta water generously, it is your only chance to season the noodles themselves.
- Rinse the pasta with cold water right after draining to stop the cooking and prevent mushiness.
- Dress the pasta while the vinaigrette is well combined, since oil and vinegar separate quickly once they sit.
- Let the salad chill for at least 30 minutes so the flavors have time to soak into the pasta.
- Add delicate herbs like basil close to serving time so they stay bright green instead of wilting.
For another dressing that pairs beautifully with pasta, check out my orzo pasta salad recipe, which uses a similar lemon and herb vinaigrette.
Serving Suggestions
This bowtie pasta salad works as a side dish or a light main course. It holds its own next to grilled meats or as part of a larger spread.
I like setting it out alongside other cold dishes so nothing needs last-minute reheating on a busy day.
- Serve alongside grilled chicken or steak for a complete backyard dinner
- Pair it with an Antipasto Platter for an easy Italian-inspired spread
- Bring it to a potluck as a make-ahead side that travels well
- Scoop it into lettuce cups for a lighter lunch option
- Top individual bowls with extra parmesan and cracked black pepper
Variations of Bowtie Pasta Salad
Once you have the base recipe down, this bowtie pasta salad is easy to switch up depending on what you are craving or what is in your fridge.
- Swap the salami for pepperoni or diced ham for a different flavor profile
- Add cooked, chopped chicken breast to turn it into a heartier main dish
- Use feta instead of mozzarella and add cucumber for a Greek-inspired twist
- Stir in a spoonful of mayonnaise along with the vinaigrette for a creamier texture
- Add cooked broccoli florets or chickpeas for extra bulk and fiber
If a Greek-style version sounds appealing, my Mediterranean pasta salad recipe goes all in on those flavors with feta, cucumber, and kalamata olives.
Storage and Reheating
This bowtie pasta salad is meant to be served cold, so there is no reheating involved, just proper storage to keep it fresh.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Give the salad a good stir before serving leftovers, since the dressing settles
- If the pasta seems dry after a day or two, drizzle in a little extra olive oil and vinegar
- This salad does not freeze well, since the vegetables and pasta both lose texture when thawed
You might also enjoy: Greek Pasta Salad Recipe
Nutritional Facts
These numbers are an estimate for one serving and will vary depending on the exact brands and portion sizes you use.
- Calories: approximately 410 per serving
- Protein: approximately 14 grams
- Carbohydrates: approximately 38 grams
- Fat: approximately 23 grams
- Fiber: approximately 3 grams
- Sodium: approximately 620 milligrams
Nutritional values are similar to what you will find in my Caesar pasta salad recipe, since both rely on olive oil based dressings rather than heavy mayonnaise.
Health Benefits of Key Ingredients
While this is a treat-yourself kind of salad, several of the ingredients bring real nutritional value to the table.
The vegetables in particular add fiber, vitamins, and antioxidants that balance out the richer components like cheese and salami.
- Cherry tomatoes are rich in vitamin C and the antioxidant lycopene
- Bell peppers provide a strong dose of vitamin C and fiber
- Olive oil offers heart-healthy monounsaturated fats
- Garlic contains compounds linked to immune support
- Fresh herbs like parsley and basil add antioxidants along with flavor
For another veggie-forward option, my bacon ranch pasta salad recipe leans on similar fresh produce for balance.
FAQs About Bowtie Pasta Salad
1. Can I make this bowtie pasta salad ahead of time?
Yes, this salad actually tastes better after it has had time to chill and let the flavors meld.
You can make it up to a day in advance and store it covered in the refrigerator.
2. What pasta shape works best if I do not have bowtie pasta?
Rotini, penne, or fusilli all work well as substitutes since their ridges hold onto the dressing nicely.
Avoid very thin pasta shapes, since they tend to get lost among the chunkier mix-ins.
3. Can I make this recipe without meat?
Absolutely, simply leave out the salami or swap in canned chickpeas for added protein.
The salad will still be full of flavor thanks to the cheese, herbs, and vinaigrette.
4. How long does bowtie pasta salad last in the fridge?
Stored in an airtight container, this salad keeps well for up to 4 days.
Give it a stir before serving since the dressing tends to settle at the bottom.
5. Can I use a store-bought dressing instead of homemade?
Yes, a good bottled Italian dressing works in a pinch if you are short on time.
That said, the homemade vinaigrette only takes a few minutes and lets you control the salt and garlic levels.
Bowtie Pasta Salad
Ingredients
- 1 pound bowtie pasta (farfalle) 454g
- 2 cups cherry tomatoes halved
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/2 cup red onion finely diced
- 1 cup black olives sliced, about 4.5 oz or 128g
- 6 ounces Genoa salami 170g, cubed
- 8 ounces fresh mozzarella pearls 227g
- 1/2 cup grated parmesan cheese about 2 oz or 55g, freshly grated
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh basil chopped
- 3/4 cup olive oil 180ml
- 1/4 cup red wine vinegar 60ml
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 tablespoon Italian seasoning blend
- 1 teaspoon sugar
- Salt to taste
- Black pepper to taste, freshly ground
Equipment
- Large pot for boiling pasta
- Colander
- Cutting board
- Chef’s knife
- Large mixing bowl
- Small bowl or jar for whisking the dressing
- Garlic press (optional)
- Measuring cups and spoons
- Serving tongs
Method
- Bring a large pot of generously salted water to a rolling boil. Add the bowtie pasta and stir once to prevent sticking. Cook according to package directions until just al dente, about 11-12 minutes.
- Drain the pasta in a colander, then rinse immediately with cold water to stop the cooking and cool it down quickly. Shake off any excess water and set the pasta aside while you prep the rest of the ingredients.
- In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, Italian seasoning, and sugar. Season with salt and pepper. Whisk vigorously or shake the jar until fully combined and slightly thickened. Set aside to let flavors meld.
- Halve the cherry tomatoes. Dice the bell peppers and finely dice the red onion into bite-sized pieces. Slice the black olives if not pre-sliced. Cube the Genoa salami into small pieces. Chop the fresh parsley and basil.
- Add the cooled bowtie pasta to a large mixing bowl. Add the cherry tomatoes, bell peppers, red onion, black olives, cubed salami, mozzarella pearls, parmesan cheese, parsley, and basil. Toss gently to distribute evenly.
- Give the dressing one more whisk or shake, then pour it evenly over the pasta salad. Toss thoroughly until every piece is coated. Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop. Toss again right before serving.
Nutrition
Notes
- Make ahead: This salad tastes even better after chilling for a few hours or overnight. Make it up to a day in advance and store covered in the refrigerator.
- Pasta substitution: Rotini, penne, or fusilli work well if you don’t have bowtie pasta. Their ridges hold onto the dressing nicely. Avoid very thin pasta shapes as they get lost among the chunkier mix-ins.
- No meat option: Simply leave out the salami or swap in canned chickpeas for added protein. The salad will still be full of flavor from the cheese, herbs, and vinaigrette.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a good stir before serving, as the dressing settles at the bottom.
- Reviving the salad: If the pasta seems dry after a day or two, drizzle in a little extra olive oil and vinegar and toss well before serving.
- Freezing not recommended: This salad does not freeze well, as the vegetables and pasta both lose texture when thawed.
- Add delicate herbs later: Add fresh basil close to serving time so it stays bright green instead of wilting in the dressing.
- Make it creamy: For a creamier texture, stir in a spoonful of mayonnaise along with the vinaigrette.
- Greek-inspired twist: Swap the mozzarella for feta cheese and add cucumber for a Mediterranean version.
- Bottled dressing shortcut: A good bottled Italian dressing works in a pinch, but homemade lets you control the salt and garlic levels.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This bowtie pasta salad recipe is one of those dishes that always disappears fast at gatherings, and it comes together with very little effort.
Once you make the homemade Italian vinaigrette, you will probably find yourself using it on other salads too.
Give this recipe a try at your next potluck or weeknight dinner.
I would love to hear how it turned out for you, so drop a comment below or share a photo if you make it your own.
Recommended:
- Strawberry Feta Pasta Salad Recipe
- Air Fryer Garlic Bread Recipe
- Homemade Caesar Salad Dressing Recipe
- Cucumber Tomato Pasta Salad Recipe
- Mexican Street Corn Pasta Salad Recipe
