Italian Bow Tie Pasta Salad (Print Version)
Vibrant farfalle pasta with crisp vegetables, mozzarella, and zesty Italian dressing for any occasion.
# What You Need:
→ Pasta
01 - 12 oz bow tie (farfalle) pasta
→ Vegetables
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
→ Cheese
07 - 1 cup mozzarella pearls or diced mozzarella
08 - 1/4 cup grated Parmesan cheese
→ Dressing
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
→ Garnish
16 - 1/4 cup fresh basil leaves, torn
# Directions:
01 - Cook bow tie pasta in large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and Parmesan cheese.
03 - In small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, basil, salt, and black pepper until well blended.
04 - Add cooled pasta to vegetable mixture. Pour dressing over salad and toss gently to combine thoroughly.
05 - Garnish with fresh basil leaves. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
# Expert Tips:
01 -
- The magic happens when those mozzarella pearls start softening slightly, creating these little creamy pockets throughout every bite
- It actually tastes better after sitting in the fridge for a day, making it the ultimate make-ahead lifesaver
02 -
- Rinse the pasta under cold water until it's completely cool, otherwise it'll keep cooking and turn mushy when you toss it with the dressing
- The salad needs at least 30 minutes in the fridge for the flavors to really marry, but honestly it's better the next day
03 -
- Salt your pasta water until it tastes like the ocean, because the pasta itself is the only seasoning in the whole dish
- Chop all your vegetables roughly the same size so every forkful has the perfect ratio of ingredients