Italian Bow Tie Pasta Salad (Printable Version)

Vibrant bow tie pasta with crisp vegetables, zesty Italian dressing, and savory cheeses. Perfect for picnics and potlucks.

# What You'll Need:

→ Pasta

01 - 12 oz bow tie (farfalle) pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup black olives, sliced

→ Cheese

07 - 1 cup mozzarella pearls or diced mozzarella
08 - 1/4 cup grated Parmesan cheese

→ Dressing

09 - 1/3 cup extra-virgin olive oil
10 - 3 tbsp red wine vinegar
11 - 1 clove garlic, minced
12 - 1 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

→ Garnish

16 - 1/4 cup fresh basil leaves, torn

# How to Make It:

01 - Boil bow tie pasta in salted water until al dente, then drain and rinse under cold water to stop cooking and cool.
02 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and Parmesan in a large mixing bowl.
03 - Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper until emulsified.
04 - Add cooled pasta to vegetable mixture. Pour dressing over salad and toss gently until evenly coated.
05 - Top with torn fresh basil leaves. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

# Expert Insights:

01 -
  • The dressing strikes that perfect balance between tangy and smooth making every bite addictive
  • You can prep it hours ahead and it actually tastes better after the flavors hang out together
  • It travels beautifully to picnics and potlucks without wilting or getting soggy
02 -
  • Rinsing the pasta under cold water is not optional because it stops the cooking and washes away starch that would make the salad gummy
  • The salad needs at least 30 minutes in the fridge, but honestly it tastes even better after a few hours
  • If you are making this ahead, wait to add the fresh basil until serving time or it will turn dark and sad
03 -
  • Salt your pasta water aggressively because the bow ties will not absorb much flavor once they are cooked
  • Make double the dressing and store the extra in a jar for quick salads all week
  • Toast a tablespoon of pine nuts and sprinkle them on top for an unexpected crunch

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