Italian Bow Tie Pasta Salad (Printable)
Vibrant bow tie pasta with crisp vegetables, mozzarella, and zesty Italian dressing. Ideal for gatherings and warm weather meals.
# What's Needed:
→ 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 - Cook the 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 the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and Parmesan.
03 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, garlic, oregano, basil, salt, and black pepper until well blended.
04 - Add the cooled pasta to the vegetable mixture. Pour the dressing over and toss gently to combine thoroughly.
05 - Garnish with fresh basil leaves. Chill for at least 30 minutes before serving for best flavor development.
# Tips for Success:
01 -
- It actually tastes better after sitting in the fridge, making it perfect for make ahead meals
- The dressing soaks into every crevice of the bow ties, ensuring no bland bites
- You can customize the vegetables based on whatever needs using up from your crisper drawer
02 -
- Rinse the pasta thoroughly with cold water or the residual heat will wilt the vegetables and melt the cheese
- The salad needs at least 30 minutes in the refrigerator, but it tastes even better after a few hours
- Do not add the fresh basil until right before serving or it will turn dark and unappetizing
03 -
- Make double the dressing and use half as a marinade for grilled vegetables or chicken
- Cut all vegetables into similar sized pieces so every forkful has the perfect ratio of ingredients