Bow Tie Pasta Salad Recipe (with Italian Dressing)
This zesty bow tie pasta salad is loaded with fresh vegetables, salami, mozzarella, and a bold Italian dressing. Perfect for potlucks, BBQs, or meal prep!
Servings: 10 servings
Calories: 420kcal
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.
Notes
Ingredient swaps:
- Broccoli → zucchini or cucumber
- Bell pepper → carrots or snap peas
- Salami → turkey pepperoni, grilled chicken, or omit
- Mozzarella balls → cubed mozz or feta
- Rinse pasta to cool + prevent gumminess
- Chill at least 1 hour for best flavor
- Add extra dressing before serving (pasta soaks it up)
- Keeps 3 days in fridge; stir before serving
- 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.Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 35g | Protein: 16g | Fat: 24g