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A bowl of pasta salad with bowtie pasta, cherry tomatoes, black olives, yellow bell peppers, and cucumber, with a fork and fresh ingredients around it on a white surface.

Summer Bow Tie Pasta Salad

Chef Jenn
Chef Jenn’s Summer Bow Tie Pasta Salad is a fresh, colorful dish full of vibrant vegetables and bold flavor. It’s make-ahead friendly and always a hit.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Course Salad
Cuisine American
Servings 8 Servings
Calories 326 kcal

Equipment

Ingredients
  

Dressing

  • 1 clove garlic finely minced
  • ⅓ cup extra-virgin olive oil
  • 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 diced

For the salad

  • 1 pound dried farfalle
  • 1 pint grape tomatoes
  • 1 medium orange bell pepper seeded and diced.
  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 4 ounce black olives sliced
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Bring a large pot of heavily salted water to a boil for the pasta.
  • Mince the garlic and combine it in a small bowl or jar with the olive oil, red wine vinegar, Italian seasoning, honey, Dijon mustard, salt, and pepper. Shake well to emulsify, or whisk if mixing in a bowl.
  • Pour about half of the dressing (around ½ cup) into a large mixing bowl. Reserve the rest for later.
  • Dice the red onion and stir it into the dressing. Separate the layers so they begin to soften in the vinegar base while you prep the rest.
  • Cook the pasta according to package directions until just tender, about 11–13 minutes. Drain and rinse under cold water to stop the cooking. Drain again thoroughly to remove excess water.
  • Halve the grape tomatoes.
  • Core and dice the bell pepper into bite-sized chunks.
  • Trim and quarter the zucchini and summer squash lengthwise, then slice into ¼-inch thick pieces.
  • Drain the can of sliced olives.
  • Add the tomatoes, bell pepper, zucchini, squash, and olives to the large bowl with the dressing and onion. Stir well to coat all the veggies.
  • Toss in the cooled pasta and mix everything until it’s evenly combined and coated with the dressing.
  • Drizzle with the reserved dressing just before serving. Top with chopped parsley and toss again to freshen up the flavors.

Notes

Chef Jenn's Tips

  • Let the red onion sit in the vinegar for at least 10 minutes—it takes away the harsh bite and adds flavor.
  • Don’t skip rinsing the pasta. This stops the cooking and keeps it from getting gummy in the salad.
  • Make this a full meal by adding cubed mozzarella, grilled chicken, or even canned chickpeas.
  • Want a shortcut? Use a mandoline to slice the squash quickly and evenly.
  • Always taste and adjust the dressing before serving. A little more vinegar or salt might be just what it needs.

Nutrition

Serving: 1.5cupsCalories: 326kcalCarbohydrates: 50gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 311mgPotassium: 467mgFiber: 4gSugar: 6gVitamin A: 1153IUVitamin C: 38mgCalcium: 43mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Bow tie pasta, pasta salad recipe, Vegetarian pasta salad, Veggie pasta salad
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