Italian Bow Tie Pasta Salad (Printable)
Colorful farfalle pasta with fresh vegetables, mozzarella pearls, and tangy homemade Italian dressing. Ideal for gatherings and warm-weather meals.
# What You 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
# Directions:
01 - Cook bow tie pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and Parmesan.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, basil, salt, and black pepper until well blended.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss gently to coat evenly.
05 - Garnish with fresh basil leaves. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
# Expert Suggestions:
01 -
- It gets better as it sits, making it perfect for meal prep and make-ahead situations
- The homemade dressing puts store-bought versions to shame with minimal extra effort
02 -
- Overcooking the pasta is the biggest mistake, it will continue absorbing liquid and become mushy
- The salad needs at least 30 minutes chilling time but tastes even better after a few hours
03 -
- Salt your pasta water generously, it's your only chance to season the pasta itself
- Spin the vegetables in a salad spinner after chopping to prevent watery dressing