Easy Italian Bow Tie Pasta Salad

by Kayla Berman on June 17, 2024 0 comments

Welcome summer in style with my deliciously easy Italian Bow Tie Pasta Salad recipe. Featuring adorable noodles tossed with salty salami, a bevy of crunchy, colorful veggies, fresh balls of creamy mozzarella, and a bright homemade Italian dressing, this delightful dish is perfect as a standalone meal or as an accompaniment to all your BBQ favorites.

Why You’ll Love This Bowtie Pasta Salad Recipe

It’s a bright, light pasta salad with no mayo—perfect for dining al fresco with friends.
If you’re in need of a gorgeous plate to impress your posse, this is it. It’s bursting at the seams with juicy tomatoes, crunchy cucumbers, sharp onions, fresh basil, sweet peppers, creamy cheese, and a delightfully piquant Italian red wine vinaigrette. The perfect side dish for all summer long!
This quick and easy bow tie pasta recipe takes just 30 minutes of prep thanks to a few smart shortcuts like jarred roasted peppers and canned tomatoes.

Looking for another good pasta salad to serve this summer? Check out my Bruschetta Pasta Salad or Greek Orzo Pasta Salad.

Ingredients & Substitutions

As promised, we’ll rely on a mix of fresh and pantry ingredients to whip up this easy bow tie pasta salad with Italian dressing in no time:

Dry Farfalle/Bowtie Pasta – These cheerful little noodles are among my favorites for making pasta salad, especially since the little divots near the center hang onto the dressing so well. Feel free to swap in the short noodles of your choice (e.g. rotini, elbow, or penne).
Fresh Mozzarella Cheese Pearls – These tiny nuggets of mild, creamy cheese are the ideal size for pasta salad. Feel free to swap in slightly larger ciliegine, though you’ll need to halve them.
Salami – You’re welcome to use any variety of salami you like, from mild Genoa to spicy soppressata, wine-infused Felino to fennel-y finocchiana.
English Cucumber – I prefer these thin-skinned seedless cukes since they require less prep. Feel free to swap in conventional Persian cucumbers, but be prepared to peel the skin if it is thick and waxy, and remove the watery seeds before chopping.
Canned Diced Tomatoes – I opted for canned tomatoes to cut back on prep time and make this summer bow tie pasta salad available for making all year round. For an added layer of flavor, feel free to swap in fire roasted tomatoes. You’re also welcome to use garden-fresh tomatoes that have been diced or halved cherry tomatoes / grape tomatoes instead.
Jarred Roasted Red Pepper – I always keep a jar of this antipasti staple on hand for adding to charcuterie kebabs or whipping up soup or pasta sauce at the drop of a hat. Feel free to roast your own bell peppers if you prefer!
Fresh Basil – The undisputed Queen of Summer Herbs adds a bright, distinctly Italian vibe to this farfalle pasta salad. You’re welcome to add or swap in the fresh herbs of your choice like oregano, thyme, cilantro, celery leaves, or even peppery arugula.
Red Onion – I love the bright magenta hue and milder, sweeter flavor of red onions, but sweet yellow onions or sharp white onions can also be used. In a pinch, scallions, shallots, or spring onions will also do the trick!

Italian Dressing Ingredients

Our homemade salad dressing comes together in a flash using primarily pantry ingredients. Here’s what to grab:

Extra Virgin Olive Oil – If you’ve got it, now’s a good time to bust out the fancy bottle of finishing oil, a la Graza’s Drizzle. High-quality cold-pressed olive oil carries rich notes of terroir, adding lots of flavor to your vinaigrette!
Lemon Juice – If possible, opt for fresh lemon juice for the best, brightest flavor.
Red Wine Vinegar – Vinegars vary widely in terms of quality, so grab the best you can find at your price point. Or, if you want a fun science experiment, turn the dregs of your last bottle of red into homemade vinegar using a splash of organic apple cider vinegar with the “mother” still attached (e.g. Bragg’s).
Garlic Powder – For that sweet, cooked garlic flavor without any fuss. If you only have garlic salt, use enough to cover both the garlic powder and salt measurements listed.
Dried Oregano – For earthy, slightly spicy, Italian-inspired goodness. Only have fresh? Use 3X as much.
Dried Basil – Adding a little extra basil to the dressing gives this salami pasta salad an extra hit of freshness. As with the dried oregano, you’re welcome to swap in 3X as much chopped fresh basil if needed. Alternatively, swap in Italian seasoning for both the oregano and basil here.
Salt & Black Pepper – For seasoning. I recommend using fine sea salt or kosher salt over iodized table salt and using freshly cracked black pepper for the best flavor.

Equipment

How To Make Italian Pasta Salad With Bow Ties

Step 1: Cook the Pasta according to the package directions. Drain and set aside.

Step 2: Add the cooked pasta, mozzarella cheese, salami, cucumber, diced tomatoes, roasted red bell pepper, fresh basil, and red onion to a large bowl.

Step 3: Make Dressing. Add the olive oil, lemon juice, red wine vinegar, garlic powder, dried oregano, and dried basil to a small bowl or jar. Whisk to combine.

Step 4: Toss. Pour the dressing over the pasta salad ingredients. Toss to combine thoroughly. Season with salt and pepper to taste.

Step 5 (Optional): Refrigerate the pasta salad for 30 minutes to 1 hour before serving to give the flavors time to meld.

Step 6: Serve & Enjoy!

bow tie pasta salad ingredients in a mixing bowl before tossing.

italian vinaigrette in a measuring cup after mixing.

Optional Variations & Dietary Adaptations

This easy bowtie pasta salad is delicious as is, but you’re welcome to customize it using any of the following ideas:

Add-Ins: Go nuts adding antipasti favorites like black olives, artichoke hearts, green onions, sun-dried tomatoes, or pepperoni. Add a flurry of salty parmesan cheese or lemony fresh parsley for another boost of flavor.
Swap in Protein Pasta: Higher-protein chickpea pasta is often gluten-free and has the added benefit of more fiber and protein than regular wheat pasta.

Expert Tips

For another easy shortcut, swap in store-bought Italian dressing to cut back on prep work.
Onions have too much bite? After slicing, soak them in cool water for about 10 minutes, then drain and pat dry. They’ll be much less astringent if you do!
Salt your pasta water. You only get one shot to add seasoning directly to the noodles, so don’t miss it!
Refrigerate before serving to give the flavors time to meld. When it comes time to serve, allow it to sit at room temp for about 15 minutes to take some of the chill off—cold bowtie pasta salad is good, but you’ll be able to taste the flavors better if it’s slightly warmer.
Season to taste. After giving your pasta salad time to chill out, give it another taste before serving. Note that cold foods taste less salty than room temperature or warm foods, so be careful not to overdo it.
Make the most of your ingredients! Save the basil stems, onion skins, and even your canned tomato juice for making a homemade no-waste stock. Before juicing your lemon, grate or peel off strips of lemon zest to either preserve in salt or sugar (they both make excellent cocktail rimmers!), or freeze for the future. Once the lemon is zested and juiced, use the spent rind to clean your wooden cutting boards, refresh your garbage disposal, or make a pitcher of lemon-infused spa water (the basil stems would be great here too!).

Serving Suggestions

Picnic Game Changer: Say bye to boring snacks! This mayo-free bow tie Italian pasta salad is easy to pack, and its bold flavors can stand up to any outdoor setting. Toss it in your basket with some chilled sparkling water and a colorful stone fruit salad for a laid-back lunch that everyone will vibe with.
BBQ’s Best Buddy: Level up your BBQ game! Whether it’s next to smokey ribs or zesty grilled veggies, this pasta salad brings the color and the flavor.
Solo Flavor Fiesta: Who says you can’t party on your own? This delicious pasta salad is a full-on meal with a sprinkle of feta cheese or some crispy chickpeas. Add a glass of barely effervescent vinho verde or a sparkly mocktail for a delightful summer dish!
Seafood Splash: Dive into summer with a seafood sensation—top this bow tie salad with some air fryer shrimp or flaked canned tuna for an added protein boost.
Working 9 to 5?: Make your desk lunch feel extra special by packing this Mediterranean bow tie pasta salad as the main event in an adult lunchable bento box. Add some everything stuffed cream cheese peppers, fresh fruit, and no-bake cookie dough bites for a spread that’s sure to make your office mates green with envy.

Storage and Reheating Instructions

This easy recipe for bowtie pasta salad is perfect for meal prep. It’ll keep well in an airtight container in the fridge for up to 5 days!
To serve, eat straight from the fridge, or, if you have a few minutes, let it come to room temp for an even tastier experience.

FAQs

What is the name of fancy bow tie pasta? Are farfalle and bow tie pasta the same?

Bowtie pasta is called farfalle in Italian, so yes—they’re one and the same!

What are the 5 mistakes to avoid when making pasta salads?

First, cook your pasta al dente to prevent it from becoming mushy. Second, remember to season your pasta water with salt. Third, dress the pasta while it’s slightly warm to ensure it absorbs flavors optimally—if you dress it while it’s hot, it may absorb it all and become mushy, whereas if you add it to chilled pasta, it won’t stick as well. Fourth, choose the right pasta shape—short, textured pastas are best at grabbing all the flavor goodies. Lastly, incorporate a variety of textures by adding crunchy vegetables, proteins, and fresh herbs to keep every bite interesting.

How do I cook pasta for pasta salad?

Al dente, or “with a little bite” is ideal. I recommend following the directions on the pasta box.

What are the best noodle shapes for pasta salad?

Short pastas usually work best. I love bowties, which have wide surfaces that are good for sticking with chunky mix-ins like cheese cubes, meats, or chunky vegetables. The twists and turns of fusilli and rotini are great at catching and holding dressing. The tube shape of penne is ideal for pasta salads because it’s easy to spear with a fork and holds onto dressings well inside the tube. Small, bowl-shaped oreccheetti are perfect for scooping up peas, small tomatoes, or finely chopped veggies. Finally, elbows are a classic choice, especially for more traditional American-style pasta salads.

Honestly you can do any type of pasta pretty much! Besides long and skinny noodles like spaghetti or linguini.

Is it bad to eat cold pasta salad?

Not bad at all! I just recommend waiting a few minutes after removing it from the fridge before digging in, which allows the pasta to soften a bit and brightens the flavors considerably.

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