Italian Bow Tie Pasta Salad (Print)
Vibrant bow tie pasta with crisp vegetables and zesty dressing for any occasion
# Ingredient list:
→ 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 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.
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.
05 - Garnish with fresh basil leaves. Chill for at least 30 minutes before serving for best flavor.
# Expert Tips:
01 -
- It actually tastes better after sitting in the fridge, making it perfect party food that doesn't stress you out at serving time
- The bow tie pasta catches all the little diced vegetables and dressing in its folds, so every bite is perfectly balanced
02 -
- Rinsing the pasta after cooking is nonnegotiable here, as it stops the cooking process and removes excess starch that would otherwise make the salad gummy
- The salad needs at least 30 minutes of chilling time for the flavors to meld, but it improves even more after a few hours in the refrigerator
03 -
- Cut all your vegetables to roughly the same size as the pasta pieces so every forkful gets a balanced mix of ingredients
- Make the dressing in a jar with a lid and shake it vigorously instead of whisking it's faster and emulsifies more thoroughly