Italian Bow Tie Pasta Salad (Printable)

Vibrant bow tie pasta with crisp vegetables, mozzarella, and zesty Italian dressing.

# 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

# How-To:

01 - Prepare bow tie pasta in salted boiling water until al dente per package directions. Drain thoroughly and rinse under cold water to stop cooking and cool completely.
02 - In a large mixing bowl, toss together cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella pearls, and Parmesan cheese.
03 - Whisk together extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper in a small bowl until fully emulsified.
04 - Add cooled pasta to the vegetable and cheese mixture. Pour dressing over salad and toss gently until all ingredients are evenly coated.
05 - Scatter torn fresh basil leaves over the top. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • The flavors get even better after a few hours in the refrigerator, making it perfect for make-ahead meals
  • Its endlessly customizable based on what vegetables you have in your crisper drawer
  • Works equally well as a light lunch, potluck contribution, or side dish at grilled dinner
02 -
  • Rinsing the pasta under cold water stops the cooking process and prevents it from becoming gummy
  • The salad needs that chilling time for the flavors to meld properly
  • Toss the pasta with a little olive oil after rinsing to prevent sticking if you're not dressing it immediately
03 -
  • Cut your vegetables slightly larger than you think necessary because they will shrink slightly as they marinate
  • Use a microplane to grate the garlic directly into the dressing for the smoothest texture

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