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Bow Tie Pasta Salad

A quick and easy bow tie pasta salad loaded with fresh vegetables and a tangy dressing, perfect for potlucks and summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces farfalle (bow tie) pasta or any short pasta you love
  • 1 cup cherry tomatoes, halved substitute sun-dried tomatoes for a richer note
  • 1 cup cucumbers, diced swap with bell pepper for crunch
  • 1/2 cup red onion, thinly sliced soak in cold water for 10 minutes if milder flavor is desired
  • 1 cup shredded rotisserie or grilled chicken optional
  • 1/2 cup olives, sliced optional, for a Mediterranean spin
  • 1/2 cup crumbled feta or cubed mozzarella goat cheese makes this extra creamy
  • 1/4 cup fresh basil, chopped parsley or dill are lovely substitutes
Dressing
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar or lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup optional for balance
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add farfalle and cook until just al dente, about 10 minutes.
  2. Drain the pasta and rinse briefly under cold water to stop cooking and cool the noodles. Toss with a drizzle of olive oil.
  3. Whisk together dressing ingredients: olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
  4. In a large serving bowl, combine cooled pasta, cherry tomatoes, cucumbers, red onion, olives, and chicken if using.
  5. Pour the dressing over the salad and toss gently until everything is evenly coated.
  6. Chill for at least 30 minutes to let the flavors marry. Adjust seasoning before serving.

Notes

Make-ahead friendly; store dressing separately for freshest texture. Variations include adding artichoke hearts for a Mediterranean twist, or using Greek yogurt in dressing for a lighter version.