Cold, colorful, and packed with flavor — my Bow Tie Pasta Salad (with Italian Dressing!) is the only one I make on repeat. It’s loaded with salami, veggies, cheese, and soaked in a tangy Italian dressing that makes it totally irresistible at potlucks, picnics, or just lunch straight from the fridge.
If you like this recipe, also try my Caprese Pesto Pasta Salad, my Greek Pasta Salad or my Italian Pasta Salad!
The key to really good pasta salad
This isn’t one of those underseasoned pasta salads that gets mushy or bland after chilling.
The key? I use zesty Italian dressing in stages — first to coat the cooked and rinsed pasta (so it soaks up flavor right away), then again to make sure everything is coated once we add the vegetables and the salami/cheese.
And then I adjust it one final time right before serving so it’s never dry or dull. Plus, the veggies are chopped small so you get everything in each bite. It’s exactly the way a summer pasta salad should be!
My favorite vegetables to use here
I love using cherry tomatoes, yellow bell pepper, and baby broccoli florets — plus I thinly slice the broccoli stems, because they’re sweet, crunchy, and completely underrated.
No baby broccoli? Go with regular broccoli chopped reallysmall, or even raw zucchini for a similar crunch. Not into bell peppers? Cucumber or shredded carrots work too.
And what about the yummy deli stuff?
Add salty chopped salami, fresh mozzarella pearls, black olives, and a sprinkle of shredded parm, and this salad has real substance. No filler ingredients, just real-deal flavor.
You can swap the salami for turkey pepperoni, diced grilled chicken, or leave it out entirely for a vegetarian version. And if you don’t have mozzarella balls, just cube a block of mozzarella or toss in some crumbled feta for a sharper edge.
Shortcut or homemade dressing options
Oh, and if you want to make your own Italian dressing? I’ve got a tangy, cheesy version below with red wine vinegar, honey, and plenty of seasoning — it’s definitely a step up from store-bought, but both totally work. Use what makes sense for your day!
Printable recipe
Bow Tie Pasta Salad Recipe (with Italian Dressing)
Ingredients
- 1 (16-oz) box bow tie (farfalle) pasta
- 1-2 cups zesty Italian dressing (8–16 oz; store-bought or homemade (see note))
- 8 oz cherry tomatoes (halved)
- 4 oz broccoli (chopped into small florets (chop stems too if you like))
- 1 yellow bell pepper (diced)
- 1 lb salami (chopped)
- ½ cup shredded Parmesan cheese
- 1 (8-oz) container fresh mozzarella balls ((use small pearls or halve larger ones))
- 1 (2.25-oz) can sliced black olives (drained)
- ¼ cup chopped fresh basil or parsley (optional but recommended)
Instructions
- Cook the pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain and rinse the pasta under cold water to stop cooking and remove starch. Shake off excess water and transfer to a large bowl.1 (16-oz) box bow tie (farfalle) pasta
- Toss pasta with 1 cup dressing to coat while still slightly warm.1-2 cups zesty Italian dressing
- Add the cherry tomatoes, broccoli, bell pepper, salami, Parmesan, mozzarella, olives, and fresh herbs (if using). Toss to combine. Add more dressing if needed to coat everything.8 oz cherry tomatoes, 4 oz broccoli, 1 yellow bell pepper, 1 lb salami, ½ cup shredded Parmesan cheese, 1 (8-oz) container fresh mozzarella balls, 1 (2.25-oz) can sliced black olives, ¼ cup chopped fresh basil or parsley
- Chill the pasta salad for at least 1 hour before serving.
- Toss again before serving and stir in another ¼–½ cup dressing if needed — pasta soaks up dressing as it sits in the fridge.
FAQs and tips for pasta salad success
Homemade Italian Dressing
Ingredients
- 1 cup olive oil
- ⅓–½ cup red wine vinegar (more = tangier)
- ½ cup grated Parmesan
- 2 Tbsp honey (or less, to taste)
- 1 Tbsp Italian seasoning
- 1½ tsp sea salt (or 1 tsp table salt)
- ¾ tsp garlic powder
- Black pepper, to taste
Instructions
Blend all ingredients using a stick blender or shake in a jar until fully combined. Use immediately or store in the fridge (covered) for up to 3 days.
Can I make this pasta salad ahead of time?
Yes — it’s actually better that way! Chill for at least an hour, or make up to 1 day in advance. Just be sure to toss with extra dressing before serving, as the pasta soaks up the liquid over time.
What kind of pasta works best?
I use bow tie (farfalle) because it holds its shape well and catches dressing in its folds. Penne, rotini, or fusilli would also work.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. If it seems dry after storing, stir in a spoonful of dressing to refresh it.
Can I leave out the salami or cheese?
Totally. You can make this vegetarian or dairy-free by skipping the salami and mozzarella. Add chickpeas or extra veggies to bulk it up, or swap in your favorite dairy-free cheese.
Do I really need to rinse the pasta?
Yes — normally I never rinse pasta, but in cold pasta salads it helps. It stops the cooking process (so your pasta doesn’t go mushy) and washes off excess starch, which can make the salad gummy and sticky.
💬 Loved it? Let me know!
If you made this Bow Tie Pasta Salad, I’d love to hear how it turned out! Leave a star rating and comment below — it helps other readers (and it totally makes my day).
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