Italian Bow Tie Pasta Salad

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I know, I know. There are more than a few Italian pasta salads out there in the Google-verse. So what makes my Italian Bow Tie Pasta Salad so special? Well, for starters, I brought it to a potluck hosted by a bunch of Italian chefs. As a non-Italian, the intimidation factor was sky high, but I left with an empty bowl, loads of compliments and more than one request for the recipe. So here we are! Read on to learn why this easy, bright, and flavor-packed pasta salad has become a new household favorite.

Why you (and everybody else) will love this recipe

Flavor overload: There is a lot going on in this salad from both a color and flavor perspective. Buy, hey...it is an Italian salad, and most of my Italian friends are colorful and far from boring, so it's right on brand. In addition to crunchy veggies, we have creamy mozzarella, peppery salami, tangy pecorino, salty green olives and aromatic herbs tossed in a zesty red wine vinaigrette. Your taste buds WILL be happy!
No oven required!: As I'm typing this, we are at peak summer temperatures, and an oven-free recipe sounds about perfect. The only heat in this recipe comes when you boil the pasta. The rest involves chopping lots of fresh, cool veggies and tossing the pasta with the dressing. I've enjoyed this salad cold for my last three lunches, and the flavor holds up perfectly for leftovers.
It makes a lot.....and lasts!: I'm not going to lie--this is a big salad. You can easily bring it to a potluck or serve it to a crowd with confidence that there will be enough to go around. If you are making this just for one or two people, I would recommend halving the recipe or bringing it to a neighbor (they will love you for it!) That said, as I mentioned above, this recipe keeps very well for about 4 days, as long as you cover it tightly in the refrigerator. If you have any leftovers, it's great for lunch or to continue using as a side dish for your dinners.

Bowl of Italian Bow Tie Pasta Salad next to serving plates.

Video tutorial: See my Italian Bow Tie Pasta Salad from start to finish!

Ingredients

Red Wine Vinaigrette

Olive oil
Red wine vinegar: Substitute lemon juice if you want to add a citrusy twist to your vinaigrette.
Dijon mustard
Minced garlic: I use the jarred variety, as I find it easier, but you can mince cloves of fresh garlic if desired.
Sugar: A small amount of sugar in the dressing helps to cut thought the acidity. You can also use equal amounts of honey or maple syrup.
Dried thyme: Substitute Italian seasoning or oregano.
Crushed red pepper: I recommend ¼ teaspoon for this recipe, but you can eliminate it altogether or double the amount if you like a little extra heat!
Salt and pepper

Bow Tie Pasta Salad

Dried bow tie pasta: Also known as "farfalle." You can substitute penne, rotini, orecchiette, or fusilli, if preferred.
Kosher salt: This is used to season the pasta while it boils.
Bell pepper: I used yellow, for some color variety, but you can use orange or red instead. A green pepper's taste runs on the bitter side, so I don't recommend it.
Grape tomatoes: Cherry tomatoes can be substituted.
Red onion
Roasted red peppers: Look for jarred roasted red peppers in the Italian foods section of your grocery store, usually near the olives and condiments. If you cannot find them, substitute a second fresh bell pepper of another color (i.e. red if you used yellow for your first pepper.)
Castelvetrano olives: These olives are green with a mild, buttery flavor and a firmer texture than more popular Kalamata olives. If you can't find them, you can substitute any other pitted olive varietal.
Salami: I used a thinly sliced Genoa salami for this recipe, but you can substitute a harder salami and cut it into small, ½ inch pieces.
Fresh mozzarella: Found in tubs in the cheese section of your grocery store. I chose the smaller "ciliegine" balls, as they are easy to cut to size, but you can use any size.
Pecorino romano cheese: I love to use grated pecorino over parmesan in my recipes, as it is a little saltier, a little tangier (and usually a little less expensive!) That said, you can certainly substitute parmesan if preferred.
Fresh parsley: Look for flat-leaf or Italian parsley over curly parsley, as it has a more robust flavor.
Fresh basil

Step by step photos and instructions

Bring 4 quarts of water to a rolling boil. Add the pasta and 1 tablespoon of salt and cook until "al dente" (still slightly firm when bitter), 9 to 11 minutes. Remove pasta from the heat, drain, and rinse with cool water.

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Red Wine Vinaigrette

While the pasta cooks, combine all of the ingredients for the vinaigrette in a medium bowl or a mason jar. Whisk well to blend or put the lid on the mason jar and shake vigorously (my preferred method!)

Bow Tie Pasta Salad

Prepare the vegetables: Core and thinly slice the bell pepper. Halve the grape tomatoes. Peel, halve and thinly slice the red onion. Drain and chop the roasted red peppers. Slice the olives in thirds.

Thinly slice the salami into strips. Cut the mozzarella into ½-inch pieces

Pasta mixed with other ingredients for pasta salad.

Transfer the pasta to a large bowl. Pour the vinaigrette over and toss to blend. Add the sliced bell pepper, tomatoes, onion, roasted red peppers and olives, toss to blend. Mix in the salami and mozzarella.

Bow tie pasta mixed with other ingredients for salad in a serving bowl.

Pasta salad mixed with dressing and cheese in a serving bowl.

Sprinkle the pecorino cheese over the top along with the parsley and basil. Mix until all ingredients are evenly incorporated. Serve warm, room temperature or cold!

Frequently asked questions

Why is it called farfalle pasta?

"Farfalle" is the Italian word for "butterflies." This pasta got its name because it resembles a butterfly or a bowtie. Farfalle pasta is made from a rectangular piece of pasta that has the shorter sides pinched together in the center, creating the bowtie or butterfly shape.

How can you tell when pasta is al dente?

To cook your pasta "al dente", which translates as "to the tooth", refer to the recommended cooking time on your pasta package, which will vary depending on the type of pasta. About 2 minutes before the recommended cooking time is up, taste the pasta regularly to check its doneness by removing a piece with a fork.
Al dente pasta should be cooked but still firm to the bite with a slight resistance or "toothiness." The center of the pasta should have a thin, white, or slightly translucent core, indicating that it's not fully cooked all the way through.

What are the different shapes of fresh mozzarella cheese?

Fresh mozzarella comes in a variety of different shapes, each designed to serve specific culinary purposes. Here are some of the most common shapes:
Bocconcini: Mozzarella balls that are roughly the size of cherry tomatoes. They are often used in salads or antipasti platters or torn as a topping for pizza.
Ciliegine: Smaller mozzarella balls, about the size of a cherry. Like bocconcini, ciliegine is perfect for salads, pasta, or as a snack.
Ovolini: Ovolini are larger mozzarella balls, about the size of an egg (hence the name "ovolini," which means "little eggs" in Italian).
Burrata: A pouch-shaped mozzarella with a creamy, rich filling made of shredded mozzarella and cream. When cut open, the creamy center spills out, making it ideal for appetizers, salads, or enjoyed on its own.

Turn this pasta salad into a complete feast! Pair it with some of my other favorite recipes:

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