Italian Bow Tie Pasta Salad (Printable)

Refreshing bow tie pasta with crisp vegetables, mozzarella, and tangy homemade Italian dressing.

# What You'll Need:

01 - 12 oz bow tie (farfalle) pasta

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

07 - 1 cup mozzarella pearls or diced mozzarella

08 - 1/4 cup grated Parmesan cheese

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

16 - 1/4 cup fresh basil leaves, torn

01 - Cook bow tie pasta in large pot of salted boiling water until al dente. Drain and rinse under cold water to cool completely.

02 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and Parmesan in large bowl.

03 - Whisk together olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper until well blended.

04 - Add cooled pasta to vegetable mixture. Pour dressing over top and toss gently until evenly coated.

05 - Garnish with fresh basil leaves. Refrigerate at least 30 minutes before serving for optimal flavor.

01 -

The dressing comes together in minutes but tastes like you simmered it all day
It actually gets better as it sits making it perfect for meal prep or make ahead gatherings

02 -

Rinsing the pasta with cold water is not optional it stops the cooking process and prevents sticky clumps
The salad really needs that chill time to reach its full potential so do not skip the refrigeration step

03 -

Cut your vegetables slightly larger than you think you should because they shrink a bit after marinating
Taste and adjust the seasoning after chilling as cold food often needs more salt than hot