Bow Tie Italian Pasta Salad

How I Make It

Step 1:

Bring a large pot of salted water to a boil. Add the 12 oz bow tie pasta and cook until al dente — about 10 minutes (check package timing). You want a little chew so the salad doesn’t go mushy. When the pasta finishes, drain and rinse briefly under cold water to stop the cooking — you want it cool to the touch, not steaming.

Step 2:

While the pasta cooks, chop everything: halve the cherry tomatoes, dice the cucumber and red pepper, thinly slice the red onion, and tear the basil. The colors pop — bright red, green, and white — and you’ll hear the satisfying snips and thunks as you prep. Throw the veggies into a big bowl.

Step 3:

Make the dressing by whisking together 1/3 cup olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, the minced garlic, 1 tsp Italian seasoning, lemon juice, and honey. Taste and adjust with salt and pepper; it should taste lively and a little vinegary — that brightness mellows when it hits the pasta. If you’re using salami, fold it into the bowl now so its savory oil blends in.

Step 4:

Dump the cooled pasta into the bowl with the veggies, add the mozzarella and olives, then pour the dressing over everything. Toss gently with a large spoon or your hands (keep your rings on — you’ll mix better). Taste and correct seasoning: add more salt, pepper, or a squeeze of lemon. You’ll smell the garlic and herbs layering over the olive oil — so good.

Step 5:

Chill the salad for at least 30 minutes so flavors marry. Right before serving, toss in the torn basil and chopped parsley for a fresh punch. For a finishing flourish, grate a little Parmesan over the top if you like extra umami.

Pro Tips

• Cook the pasta in well-salted water — it should taste like the sea. That’s your first seasoning layer.
• Rinse pasta briefly under cool water to stop cooking, then toss with a tiny splash of olive oil so it doesn’t stick together.
• If you plan to make this ahead, hold back the mozzarella and basil until serving to keep textures bright.
• Substitute gluten-free pasta and dairy-free cheese for a gluten-free/dairy-free version — the dressing still carries the dish.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap salami for grilled chicken or chickpeas for a vegetarian protein; grilled chicken will make it heartier, chickpeas add a nutty texture.
• Use feta instead of mozzarella for a saltier, crumbly texture; it brightens the salad more than mozzarella’s creaminess.
• For gluten-free, use 12 oz gluten-free bow tie pasta — texture will vary slightly but keeps the same flavors.
• Make it dairy-free by skipping cheese or using a plant-based mozzarella — that keeps it lighter and allergy-friendly.

Variations & Tips

• Spicy kick: add 1 finely chopped jalapeño or a pinch of red pepper flakes to the dressing.
• Kid-friendly: cut veggies into fun shapes and skip the onion for milder flavor.
• Mediterranean twist: add artichoke hearts and swap salami for roasted red peppers and capers.
• One-bowl picnic: toss everything in a large glass bowl and let it sit on ice in a cooler for outdoor events.
• Creative twist: roast the red pepper and chop it — roasting adds smoky depth and a silky texture.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the pasta and dressing up to 24 hours ahead, store them separately, then combine and add basil and mozzarella just before serving for the best texture.

Can I double the recipe?

Sure thing. Use a much larger bowl and a big pot for the pasta; timing stays the same, but you’ll likely need two bowls to toss comfortably.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap for oil.

How do I know it’s done?

You’ll know it’s done when the pasta feels tender with a little bite (al dente), the dressing smells bright, and the veggies look crisp and colorful. The flavors should taste balanced — tangy, a touch sweet, and nicely seasoned.

What if I don’t have ingredient X?

No stress. Swap cucumber for celery for crunch, red onion for scallions for milder bite, or skip olives if you don’t love them — toss in extra tomatoes instead.

How I Like to Serve It

I serve this pasta salad chilled on sunny patios, at potlucks with a big pitcher of iced tea, or as a side for grilled chicken or burgers. It works for lunches, light dinners, or as a shareable picnic dish. In summer it feels celebratory; in cooler months I add roasted veggies and a handful of toasted pine nuts to warm it up.

Notes

• Store leftovers in an airtight container for up to 3 days in the fridge. The pasta absorbs more dressing over time, so you might want to add a splash of olive oil or vinegar before serving again.
• If you add cooked chicken, ensure it reaches 165°F internal temperature for safety.

Final Thoughts

Closing: Go make this Bow Tie Italian Pasta Salad — it’ll brighten your week and probably surprise you by becoming a fast favorite. Now go impress someone — or just yourself — with your homemade masterpiece!

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.