Lasagna Pasta Salad Recipe

A bowl of bowtie pasta salad with cherry tomatoes, green vegetables, and shredded cheese on top.

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This lasagna pasta salad skips the heavy dressing and mayo for a blended sun-dried tomato vinaigrette that actually coats the noodles. It's a make-ahead side that holds up at a potluck instead of turning soggy in the cooler.

Prep Time20

Cook Time15

Chilling Time30

Course: Salad, Side Dish

Cuisine: Italian-American

Keyword: bocconcini pasta salad, Italian pasta salad recipe, lasagna pasta salad, make-ahead pasta salad, sun-dried tomato pasta salad

Servings: servings

Calories: 416kcal

Author: Chef Jenn

Ingredients

For the pasta salad

12 ounces farfalle pasta cooked per package instructions
8 ounces bocconcini cut into small cubes
1 pint grape tomatoes halved
1 green bell pepper julienned
1 cup red onion thinly sliced
½ cup fresh basil leaves chiffonade
½ cup Parmesan finely grated

For the sun-dried tomato vinaigrette

½ cup oil-packed sun-dried tomatoes drained
6 tablespoons olive oil good quality
2 tablespoons oil from the sun-dried tomatoes
¼ cup red wine vinegar
1 garlic clove
1 teaspoon dried oregano
1/4 teaspoon salt
¼ teaspoon black pepper

Instructions

Cook the farfalle in a large pot of well-salted water according to package directions until al dente. Drain and rinse briefly under cold water. Drain well.
Add the sun-dried tomatoes, olive oil, reserved oil, red wine vinegar, garlic, oregano, salt, and pepper to a blender. Blend until completely smooth. Add water, 1 tablespoon at a time, until the vinaigrette is smooth and pourable.
Add the cooled pasta, bocconcini, grape tomatoes, green bell pepper, red onion, basil, and Parmesan to a large bowl.
Pour about three-quarters of the vinaigrette over the pasta mixture and toss until everything is evenly coated. Add more vinaigrette as needed.
Cover and refrigerate for at least 30 minutes before serving.
Toss the salad again before serving and add more vinaigrette if needed.

Notes

Recipe Card Tips

Rinse the pasta under cold water right after draining. Skipping this steams the basil and softens the bocconcini before the salad even gets dressed.
Thin the vinaigrette with water, not more oil. Too much oil makes it heavy instead of pourable.
Hold back a quarter of the vinaigrette until right before serving. The pasta drinks it up in the fridge, and that reserve brings it back to life.

Nutrition