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Italian Bow Tie Pasta Salad

A vibrant and flavorful bow tie pasta salad with fresh veggies and a zesty dressing, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz bow tie pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup mozzarella balls
  • 1/4 cup fresh basil, chopped
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons vinegar (red wine vinegar or lemon juice) Red wine vinegar can be replaced with lemon juice.
  • to taste salt and pepper

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water, add the bow tie pasta, and cook according to package instructions (about 10-12 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.
Preparing the Vegetables
  1. While the pasta is cooling, chop the cherry tomatoes, cucumber, red onion, and black olives. Add these to the mixing bowl with the cooled pasta.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, vinegar (or lemon juice), salt, and pepper until well combined.
Combining Ingredients
  1. Pour the dressing over the pasta and veggies, gently tossing everything together until well coated.
  2. Toss in the mozzarella balls and chopped basil, giving it a light mix to incorporate all ingredients.
Serving
  1. You can serve immediately, or let it chill in the refrigerator for about 30 minutes to let the flavors meld.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, keeping in mind that the pasta may become softer upon thawing. For re-heating, allow it to reach room temperature or microwave it for 30 seconds to 1 minute. Consider adding other vegetables like bell peppers or artichokes for variety.