Bow Tie Pasta Salad is one of my favorite make-ahead dishes for warm-weather meals, potlucks, and quick lunches. It’s colorful, fresh, and tossed with a zesty dressing that ties all the flavors together beautifully. The fun shape of bow tie pasta makes this salad especially appealing, and I love how easy it is to customize with whatever ingredients I have on hand.
Why You’ll Love This Recipe
I love this recipe because it’s simple, versatile, and always a crowd-pleaser. Whether I serve it as a light main dish or a side, it never disappoints. It’s perfect for prepping in advance and tastes even better after the flavors have had time to meld. Plus, the bow tie pasta gives it a festive look that makes any table feel more inviting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Bow tie (farfalle) pasta
- Cherry tomatoes (halved)
- Cucumber (sliced or chopped)
- Red onion (thinly sliced)
- Bell pepper (chopped)
- Black olives (sliced)
- Feta cheese (crumbled)
- Fresh parsley or basil (chopped)
For the dressing:
- Olive oil
- Red wine vinegar or lemon juice
- Dijon mustard
- Garlic (minced)
- Dried oregano
- Salt and black pepper
Directions
- I cook the bow tie pasta according to package instructions, then drain and rinse it under cold water to stop the cooking and cool it down.
- I combine the cooked pasta, tomatoes, cucumber, onion, bell pepper, olives, and feta in a large mixing bowl.
- In a small jar, I shake together olive oil, vinegar or lemon juice, mustard, garlic, oregano, salt, and pepper until well blended.
- I pour the dressing over the salad and toss everything until evenly coated.
- I let it chill in the refrigerator for at least 30 minutes before serving, then garnish with fresh herbs.
Servings and timing
This recipe serves 6–8.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30 minutes (optional but recommended)
Total time: Around 25–45 minutes
Variations
Sometimes I add grilled chicken, chickpeas, or tuna for protein. I’ve also swapped in mozzarella balls instead of feta or added sun-dried tomatoes for extra depth. For a more Mediterranean vibe, I stir in artichoke hearts or roasted red peppers.
storage/reheating
I store the salad in an airtight container in the fridge for up to 4 days. The flavors get better with time, but I sometimes add a splash of extra olive oil or vinegar before serving if it dries out a bit. I serve it cold or at room temperature—I don’t reheat it.
FAQs
Can I make this pasta salad ahead of time?
Yes. I usually make it a few hours in advance or even the day before—just give it a quick toss before serving.
What’s the best pasta for this recipe?
I stick with bow tie (farfalle) pasta because it holds the dressing well and looks great, but rotini or penne also work.
Can I make it gluten-free?
Yes. I use gluten-free pasta and make sure all dressing ingredients are certified gluten-free.
Is there a creamy version?
Absolutely. I sometimes swap the vinaigrette for a simple mayo or Greek yogurt-based dressing if I want something creamier.
How do I keep the veggies crisp?
I chop and add the softer veggies (like cucumbers and tomatoes) just before serving if I’m prepping way ahead of time.
Conclusion
Bow Tie Pasta Salad is one of my favorite dishes to throw together when I want something vibrant, easy, and satisfying. It’s perfect for gatherings, lunches, or lazy dinners on warm days. With its playful pasta shape and bold, fresh flavors, this salad is always a welcome addition to the table.
Print
Bow Tie Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25‑45 minutes
- Yield: 6‑8 servings
- Category: Side Dish / Salad
- Method: Boil & Toss
- Cuisine: American / Mediterranean inspired
Description
Bow Tie Pasta Salad is a colorful, chilled dish featuring farfalle pasta tossed with fresh veggies and a zesty vinaigrette—perfect for warm‑weather meals, potlucks, or quick make‑ahead lunches.
Ingredients
- 12 oz (about 3 cups) bow tie (farfalle) pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced or chopped
- ½ red onion, thinly sliced
- 1 bell pepper, chopped
- ½ cup black olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley or basil
- Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the bow tie pasta according to package instructions. Drain and rinse under cold water to stop cooking and cool the pasta. :contentReference[oaicite:0]{index=0}
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives and feta cheese.
- In a small jar or bowl, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, dried oregano, salt and pepper.
- Pour the dressing over the salad and toss everything until evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes (or up to a few hours) before serving to allow flavors to meld. :contentReference[oaicite:1]{index=1}
Notes
- You can easily add protein such as grilled chicken, chickpeas or tuna to make this a full meal.
- Substitute or add other mix‑ins like sun‑dried tomatoes, artichoke hearts, or mozzarella in place of feta for variation. :contentReference[oaicite:2]{index=2}
- For best texture, use al‑dente pasta and rinse after cooking—this prevents the salad from becoming mushy. :contentReference[oaicite:3]{index=3}
Nutrition
- Serving Size: 1 serving (approx. 1/6‑1/8 of recipe)
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Cholesterol: undefined
