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Bowtie Pasta Salad Recipe

Bowtie Pasta Salad

iamwinfred
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, making it perfect for meal prep, potlucks, or a fast weeknight side dish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 8 servings
Calories 410 kcal

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

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

For the Italian Vinaigrette

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 38gProtein: 14gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 13gCholesterol: 25mgSodium: 620mgPotassium: 280mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 45mgCalcium: 15mgIron: 8mg
Keyword bowtie pasta salad, cold pasta salad, farfalle salad, Italian pasta salad, potluck pasta salad
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