Name: Summer Bow Tie Pasta Salad
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Ingredients: 1 clove garlic; ⅓ cup olive oil (extra-virgin); ⅓ cup red wine vinegar; 1 tablespoon Italian seasoning; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt (plus more for the pasta water); ¼ teaspoon freshly ground black pepper; 1 small red onion (You’ll need about ½ cup of diced red onion. ); 1 pound dried farfalle (bow tie pasta ); 1 pint grape tomatoes; 1 medium orange bell pepper (seeded and diced. ); 1 medium zucchini; 1 medium yellow summer squash (About 8 ounces.); 4 ounce black olives; 2 tablespoons fresh parsley (chopped.)

When summer gets busy, having a big, ready-to-eat dish in the fridge is a game changer. Whether you’re juggling activities, hosting last-minute dinners, or avoiding the oven heat, this pasta salad comes through. It’s crisp, colorful, and packed with summer veggies, all brought together by a tangy homemade dressing.

A bowl of bowtie pasta salad with cherry tomatoes, bell peppers, zucchini, olives, and parsley sits on a plate next to a fork, with fresh vegetables and herbs in the background.

It’s great for picnics, cookouts, or a quick lunch right out of the fridge. Plus, it’s a perfect way to use leftover produce.

A bowl of bow-tie pasta salad with cherry tomatoes, black olives, yellow bell peppers, cucumbers, and herbs, placed on a blue plate with a fork and napkin nearby.

Ingredients

Dressing

Garlic – Use fresh garlic, jarlic just doesn’t have the same flavor.
Virgin olive oil – Use the good stuff! I love a robust flavored olive oil in this dressing.
Red wine vinegar – You can use any kind of vinegar, but red wine vinegar is my favorite in this salad.
Italian seasoning – I use an Italian seasoning blend that has no sugar in it. If yours has sugar, reduce the honey and taste the dressing before adding to the pasta.
Honey
Dijon mustard
Kosher salt – Plus more for the pasta water.
Ground black pepper
Red onion – You’ll need about ½ cup of diced red onion. Chop it small as it goes into the dressing.

For the salad

Dried farfalle pasta – I like using the mini bow ties, but any will work.
Grape tomatoes – You’ll need about 2 cups of grape tomatoes, or use cherry tomatoes but slice them in half.
Orange bell pepper – Seeded and diced.
Zucchini – You’ll need about 8 ounces of zucchini, so it’s not much. If you don’t have summer squash, use extra zucchini.
Yellow summer squash – About 8 ounces.
Black olives
Fresh parsley

Overhead view of ingredients for a pasta salad, including farfalle, grape tomatoes, bell peppers, red onion, zucchini, olives, parsley, garlic, seasonings, olive oil, vinegar, and mustard.

Instructions

Please scroll down for the recipe card, which contains the full list of ingredients and instructions.

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Bring a large pot of salted water to a boil and cook the pasta until al dente (about 11–13 minutes). I prefer using a pasta pot with a built-in strainer. It makes draining and rinsing so much quicker and easier. This one has become a must-have in my kitchen. Drain and rinse under cold water to stop the cooking process, then drain thoroughly.

In a small bowl or jar, combine the garlic, olive oil, red wine vinegar, Italian seasoning, honey, Dijon mustard, salt, and pepper. Shake or whisk until smooth. Using a dressing shaker works great. It seals well and can go straight into the fridge for easy storage.

A bowl of yellow-green vinaigrette dressing with visible herbs, with a metal whisk resting inside. — In a small bowl or jar, combine the garlic, olive oil, red wine vinegar, Italian seasoning, honey, Dijon mustard, salt, and pepper.

Pour half of the dressing into a large mixing bowl. Add the diced red onion and separate the layers. A mandoline slicer really speeds things up and gives you evenly sliced squash in no time. Let them sit while you prep the vegetables to take the edge off the raw bite.

A white bowl with chopped red onions, oil, herbs, and vinegar being mixed with a spoon on a light surface. — Pour half of the dressing into a large mixing bowl. Add the diced red onion and separate the layers.

Halve the grape tomatoes. Dice the bell pepper. Slice the zucchini and summer squash into thin quarter-moons. Drain the olives. Add all the prepped veggies and olives to the bowl with the dressing and onions. Stir to coat. Then add the cooled pasta and toss everything until well mixed.

Chopped zucchini, yellow bell pepper, orange bell pepper, and halved cherry tomatoes on a wooden cutting board beside a knife. — Prep the vegetables: halve the tomatoes, dice the bell pepper, and slice the zucchini and yellow squash.

Just before serving, drizzle with the remaining dressing and toss again. Sprinkle with chopped parsley and serve cold or at room temperature.

A hand drizzles dressing over a bowl of pasta salad with cherry tomatoes, zucchini, bell peppers, and herbs. A bowl of tomatoes, sauce, and salt and pepper shakers are in the background. — Drizzle with the remaining dressing and toss again. Sprinkle with chopped parsley and serve cold.

Serve and enjoy!

A plate of bowtie pasta salad with cherry tomatoes, black olives, zucchini, yellow bell pepper, and parsley on a marble surface, with a fork on the plate and vegetables nearby. — Serve and enjoy.

Chef Jenn’s Tips

Let the onion sit in the dressing for at least 10 minutes to mellow its sharpness.
Rinse the pasta after cooking. This stops it from cooking further and prevents clumping.
To make it more filling, stir in mozzarella cubes, grilled chicken, or canned chickpeas.
Use a mandoline slicer for even, fast prep of the zucchini and squash.
Always taste the salad before serving. If needed, add a splash of vinegar or salt to brighten it up.

Make it a meal

This salad is satisfying enough to be a meal on its own. But if you want to round it out, it’s great with grilled chicken, shrimp skewers, or burgers. It also fits right into any BBQ or potluck spread. Just add some watermelon and lemonade.

Storage

Keep in an airtight container in the fridge for up to 4 days. The flavor gets better after sitting overnight. If it feels a bit dry later, mix in a little more olive oil or lemon juice before serving. Don’t freeze it—the fresh veggies won’t hold up.

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