Hey friends, gather around! I’m sharing my favorite Italian Bow Tie Pasta Salad Recipe today. It’s a vibrant, flavor-packed dish I whip up for every summer barbecue or casual hangout. Let’s dive into why this salad is a crowd-pleaser and how I make it shine.

Why I Love This Salad

This pasta salad is my summer staple. It’s light, colorful, and bursts with Italian flavors. I can prep it in under 30 minutes. Plus, it’s perfect for feeding a crowd or meal-prepping for the week.

The bow tie pasta, or farfalle, is the star. Its shape grabs onto the dressing and veggies perfectly. I avoid heavy mayo-based dressings for a zesty vinaigrette. It keeps the dish fresh, even on hot days.

You can customize it endlessly. Swap in your favorite veggies or meats. It’s forgiving and always turns out delicious. I’ve made it for potlucks, picnics, and even quick weeknight dinners.

Italian Bow Tie Pasta Salad Recipe

My Journey with This Recipe

I first made this for a family barbecue years ago. My sister-in-law shared her version, and I’ve tweaked it over time. I wanted a lighter salad that didn’t feel heavy in the summer heat. After experimenting, I landed on this Italian-inspired combo that everyone loves.

I’ve brought it to potlucks with Italian chefs—talk about pressure! But the empty bowl and recipe requests proved it’s a winner. Now, it’s my go-to for any gathering. It’s easy, keeps well, and always gets compliments.

Ingredients: What You’ll Need

Here’s what I use to make this Italian Bow Tie Pasta Salad Recipe pop. Each ingredient is prepped to maximize flavor and texture. Let’s break it down.

• Bow Tie Pasta (Farfalle), 12 oz: Cook al dente in salted water to keep it firm. Rinse under cold water to stop cooking. Drain well to avoid a soggy salad.
• Cherry Tomatoes, 1 pint, halved: Slice fresh, ripe tomatoes for juicy bursts. They add sweetness and vibrant color. Pat dry to prevent excess moisture.
• Fresh Mozzarella Pearls, 8 oz: Drain these creamy mini balls well. They soak up the dressing beautifully. Cube a mozzarella block if pearls aren’t available.
• Salami, 6 oz, diced: Chop into small bite-sized pieces for savory, peppery kicks. I prefer Genoa salami for its bold flavor. Use pepperoni for extra spice.
• Black Olives, 1 cup, sliced: Drain canned olives to remove excess brine. They add a briny, earthy depth. Kalamata olives work for a bolder twist.
• Red Bell Pepper, 1, diced: Chop into small pieces for crunch and sweetness. Red peppers are milder than green. Roast them for a smoky option.
• Red Onion, ½, finely chopped: Dice finely to avoid overpowering bites. Soak in cold water for 10 minutes to mellow the sharpness. Pat dry before adding.
• Fresh Basil, ¼ cup, chopped: Tear or chop just before adding to keep it vibrant. It brings a fresh, aromatic note. Use flat-leaf parsley as a substitute.
• Fresh Spinach, 2 cups, chopped: Roughly chop for earthy, green flavor. Baby spinach is tender and works best. Rinse and dry thoroughly.
• Parmesan Cheese, ½ cup, grated: Grate fresh for nutty, salty depth. Sprinkle on top before serving. Pecorino Romano offers a sharper alternative.
• Extra Virgin Olive Oil, ⅓ cup: Use high-quality oil for a rich base. It binds the vinaigrette together. Measure precisely for balance.
• Red Wine Vinegar, 3 tbsp: Adds tangy brightness to the dressing. Adjust to taste for sharpness. Balsamic vinegar can work for a sweeter note.
• Garlic, 2 cloves, minced: Mince finely for even flavor distribution. Sauté lightly for a milder taste if raw is too strong. Fresh is best.
• Dijon Mustard, 1 tsp: Emulsifies the dressing for a smooth texture. Adds a subtle tangy kick. Use whole-grain mustard for extra texture.
• Italian Seasoning, 1 tsp: A blend of dried herbs like oregano and thyme. It boosts the Italian vibe. Check for freshness to avoid dull flavors.
• Honey, 1 tsp: Balances the vinegar’s acidity with a touch of sweetness. Stir into the dressing. Maple syrup is a good substitute.
• Salt, ½ tsp: Enhances all flavors in the dressing. Adjust after tossing the salad. Use kosher salt for better control.
• Black Pepper, ¼ tsp: Adds a mild heat to the vinaigrette. Freshly ground is ideal. Adjust to your spice preference.

Ingredient	Quantity	Preparation Notes
Bow Tie Pasta	12 oz	Cook al dente, rinse, drain
Cherry Tomatoes	1 pint	Halve, pat dry
Mozzarella Pearls	8 oz	Drain well
Salami	6 oz	Dice into small pieces
Black Olives	1 cup	Slice, drain brine
Red Bell Pepper	1	Dice finely
Red Onion	½	Finely chop, soak in water
Fresh Basil	¼ cup	Chop just before adding
Fresh Spinach	2 cups	Roughly chop, dry well
Parmesan Cheese	½ cup	Grate fresh
Olive Oil	⅓ cup	Use high-quality
Red Wine Vinegar	3 tbsp	Measure for balance
Garlic	2 cloves	Mince finely
Dijon Mustard	1 tsp	Stir into dressing
Italian Seasoning	1 tsp	Check for freshness
Honey	1 tsp	Blend into dressing
Salt	½ tsp	Adjust to taste
Black Pepper	¼ tsp	Freshly ground

How I Make It: Step-by-Step

Let’s get cooking! This recipe is straightforward but has a few tricks I’ve learned. Follow these steps for the best results.

Step 1: Cook the Pasta

I start by boiling a large pot of water. Add a tablespoon of salt—don’t skip this! Cook the bow tie pasta until al dente, about 9-11 minutes. Rinse under cold water to stop cooking and cool it down.

Step 2: Prep the Veggies and Add-Ins

While the pasta cooks, I chop my ingredients. Halve the cherry tomatoes, dice the bell pepper, and finely chop the red onion. I soak the onion in cold water to tame its bite, then pat it dry.

Step 3: Make the Vinaigrette

In a small bowl, I whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, Italian seasoning, salt, and pepper. It’s tangy and ties everything together. Taste and adjust if needed.

Step 4: Toss It Together

In a large bowl, I combine the cooled pasta, tomatoes, mozzarella pearls, salami, olives, bell pepper, onion, spinach, and basil. I pour in half the vinaigrette and toss gently. This lets the pasta soak up flavor.

Step 5: Chill and Finish

I cover the bowl and refrigerate for at least an hour. Before serving, I add the remaining vinaigrette and toss again. I sprinkle grated Parmesan on top for a nutty finish. Serve cold or at room temp.

Tips for the Best Pasta Salad

I’ve made this salad dozens of times, so here’s my advice. Cook pasta al dente to avoid mushiness. Rinse it with cold water to keep it firm. Don’t skip this step!

Chill the salad for at least an hour. This lets the flavors meld. If making ahead, hold off on adding basil and extra dressing until serving. It keeps the greens fresh.

Taste before serving. Pasta soaks up dressing, so you might need a splash more. Adjust salt and pepper to your liking.

Customize with what you have. Swap salami for pepperoni or chicken. Add cucumbers or artichokes for extra crunch. Make it yours!

Why It Works for Any Occasion

This salad is a hit at any gathering. I’ve served it at barbecues, picnics, and even holiday dinners. It’s light yet hearty, so it pairs with everything from burgers to grilled chicken.

It’s a great make-ahead dish. I often prep it the night before for stress-free hosting. Leftovers last up to five days in the fridge. Just store in an airtight container.

The no-mayo vinaigrette is a game-changer. It stays fresh longer, even at outdoor events. Plus, it’s lighter than creamy dressings, perfect for hot days.

Nutritional Breakdown

I like to keep this dish balanced. Here’s a rough estimate per serving (based on 8 servings):

Nutrient	Amount per Serving
Calories	320 kcal
Carbohydrates	38 g
Protein	12 g
Fat	14 g
Saturated Fat	4 g
Fiber	3 g
Sugar	4 g
Sodium	600 mg

These numbers vary based on ingredients and portion size. It’s a filling side or light main dish. Add more veggies for extra fiber or skip the salami for a vegetarian version.

Customizing Your Salad

I love how versatile this recipe is. Swap mozzarella for feta for a sharper bite. Try grilled zucchini or roasted red peppers for a smoky twist. Chickpeas make a great meat-free protein.

For a gluten-free version, use gluten-free farfalle. Dairy-free? Skip the cheese or use a vegan alternative. The vinaigrette adapts to any flavor profile.

Spice lovers can add red pepper flakes or diced pepperoncini. For a richer dressing, mix in some pesto. Experiment to suit your taste!

Pairing Ideas

This salad shines with grilled meats. I pair it with Italian sausages or chicken for a full meal. It also complements a crisp white wine like Pinot Grigio. For reds, try a light Pinot Noir.

For a casual lunch, pack it in a bento box with fruit and crackers. It’s a hit at potlucks with burgers or ribs. The bright flavors hold their own with bold mains.

Storing and Serving Tips

Store leftovers in an airtight container for up to five days. Stir before serving, as dressing settles. Add a splash of vinaigrette if it seems dry.

Serve cold or at room temperature. I prefer it chilled for summer vibes. If making ahead, store dressing separately to keep veggies crisp.

For potlucks, transport in a sealed bowl. Add Parmesan and a final toss just before serving. It looks fresh and inviting on any table.

My Favorite Moments with This Dish

I’ve made this for countless summer parties. One time, my friend’s kid devoured it, calling it “pizza pasta.” That’s when I knew it was a keeper. Another time, I swapped salami for grilled shrimp—total game-changer.

It’s also my go-to for meal prep. I pack it for lunches, and it tastes better each day. My family requests it for every holiday, from July 4th to Christmas.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, it’s better when made ahead! Prep it up to a day in advance and chill. Add basil and extra dressing just before serving to keep it fresh.

What pasta can I use instead of bow tie?

Penne, rotini, or fusilli work great. Choose medium-sized pasta to hold the dressing. Avoid small shapes like orzo or large ones like rigatoni.

How do I keep the salad from getting soggy?

Cook pasta al dente and rinse with cold water. Toss with half the dressing initially. Add the rest before serving to maintain texture.

Can I make it vegetarian?

Absolutely! Skip the salami and add chickpeas or extra veggies. Try artichoke hearts or roasted peppers for more flavor.

How long does it last in the fridge?

Up to five days in an airtight container. Stir and add a splash of dressing before serving. It’s perfect for meal prep!

Can I use store-bought dressing?

Yes, a zesty Italian dressing like Olive Garden’s works well. Homemade is fresher, but store-bought saves time. Adjust seasoning to taste.