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Italian Bow Tie Pasta Salad

A refreshing, no-mayo bow tie pasta salad with Italian flavors, perfect as a summer side dish for picnics and BBQs.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 10 servings
Course: Salad, Side Dish
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Salad
  • 1 lb bow tie pasta farfalle
  • 1 pint cherry tomatoes halved
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 0.5 red onion finely diced
  • 1 cup black olives halved
  • 8 oz Genoa salami chopped
  • 8 oz fresh mozzarella pearls
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup fresh basil julienned
Italian Vinaigrette
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 3 garlic cloves minced
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp sugar

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Whisk or jar for dressing

Method
 

  1. Cook bow tie pasta in salted boiling water until al dente. Drain and rinse under cold water.
  2. Whisk together all vinaigrette ingredients until emulsified.
  3. Chop vegetables, salami, and cheese.
  4. Combine pasta, veggies, salami, cheese, and half the Parmesan in a large bowl.
  5. Pour most of the dressing over the salad and toss to coat.
  6. Add fresh basil and remaining Parmesan. Chill for at least 1 hour.

Notes

Best made ahead; flavors improve with time. Adjust dressing to taste.