Summer Bow Tie Pasta Salad

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.

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Chef Jenn’s Summer Bow Tie Pasta Salad features bright seasonal vegetables and a bold homemade dressing. A fresh, flavorful dish that’s ideal for any summer meal.

Prep Time20

Cook Time13

Total Time33

Course: Salad

Cuisine: American

Keyword: easy pasta salad, farfalle pasta, pasta salad

Servings: Servings

Calories: 346kcal

Author: Chef Jenn

Equipment

Ingredients

Dressing

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.

For the salad

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.

Instructions

Fill a large pot with salted water and bring it to a boil.
While waiting on the water, mince the garlic. In a jar or small bowl, combine the garlic, olive oil, red wine vinegar, Italian seasoning, Dijon mustard, salt, and pepper. Shake well or whisk until fully blended.
Transfer half of the dressing (about ½ cup) into a large mixing bowl. Set the rest aside for later.
Finely dice the red onion and stir it into the dressing in the bowl. Separate the layers so they soften in the vinegar mixture.
Once the water is boiling, cook the farfalle according to package directions until al dente, about 11 to 13 minutes. Drain, rinse with cold water to stop the cooking, then drain again thoroughly.
While the pasta is cooking, prep the vegetables:
Halve the grape tomatoes.
Remove the core from the bell pepper and dice it.
Trim the ends of the zucchini and squash, cut them lengthwise into quarters, and slice into ¼-inch thick pieces.
Drain the canned black olives.
Add all the vegetables and olives to the bowl with the onion and dressing. Stir to coat.
Add the cooled, drained pasta to the bowl. Toss until everything is evenly mixed and coated in dressing.
Right before serving, pour in the remaining dressing and top with chopped parsley. Toss again to refresh the flavor.

Notes

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.

Nutrition