Summer Bow Tie Pasta Salad
Add Preferred SourceWhen it’s hot outside and the last thing you want is a heavy meal or a hot kitchen, this Summer Bow Tie Pasta Salad is your go-to. It’s a colorful, refreshing mix that’s perfect straight from the fridge and ready when you are. Whether it’s lunch between errands or a side for grilled dinner, this dish is summer on a plate.
I like to prep this early in the week, it’s a smart way to use up fresh veggies and keep something satisfying on hand. The zesty homemade dressing ties everything together, and the crisp, raw vegetables give it that irresistible crunch. It’s bright, fresh, and couldn’t be easier.
Ingredients
Dressing:
- Garlic – Use fresh garlic! Jarlic doesn’t have enough flavor for this recipe.
- Virgin olive oil – Use the good stuff! I love a robust flavored olive oil in this dressing.
- Red wine vinegar – You can use any kind of vinegar, but red wine vinegar is my favorite in this salad.
- Italian seasoning – Any dried Italian seasoning blend will work. Remember, fresh herbs have more flavor.
- Honey
- Dijon mustard
- Kosher salt – Plus more for the pasta water.
- Ground black pepper
- Red onion – You’ll need about ½ cup of diced red onion. Chop it small as it goes into the dressing.
For the salad:
- Dried farfalle (bow tie) pasta – I like using the mini bow ties, but any will work.
- Grape tomatoes – You’ll need about 2 cups of grape tomatoes, or use cherry tomatoes but slice them in half.
- Orange bell pepper – Seeded and diced. You can use any color bell pepper.
- Zucchini – You’ll need about 8 ounces of zucchini, so it’s not much. If you don’t have summer squash, use extra zucchini.
- Yellow summer squash – About 8 ounces.
- Black olives
- Fresh parsley
Instructions
Please scroll down for the recipe card, which contains the full list of ingredients and instructions.
Bring a large pot of heavily salted water to a boil. I like using a pasta pot with a built-in strainer. It makes draining and rinsing the pasta fast and fuss-free. You might think you have enough pots but these pots are genius and an essential part of my kitchen.
Mince the garlic and mix it with the olive oil, red wine vinegar, Italian seasoning, honey, Dijon mustard, salt, and pepper. You can shake it in a dressing shaker, which seals tight and doubles as easy fridge storage.
Pour half the dressing into a non-slip mixing bowl and stir in the diced red onion, separating the layers so they start to soften.
Cook the pasta until just tender, about 11–13 minutes. Drain, rinse with cold water to stop the cooking, and drain again well.
Prep the vegetables: halve the tomatoes, dice the bell pepper, and slice the zucchini and yellow squash. A mandoline slicer is a huge time-saver here, especially for quick, even squash slices. Drain the olives.
Add all the veggies and olives to the bowl with the dressing and onion. Toss to coat.
Drizzle the rest of the dressing over the salad, sprinkle with chopped parsley, and toss one more time to refresh everything. Serve right away or chill until ready to eat.
Chef Jenn’s Tips
- Let the onion soak in the vinegar for a few minutes first; it mellows out the bite and adds flavor.
- Rinse the pasta after cooking to cool it down and prevent sticking.
- Add extras like diced mozzarella, grilled chicken, or canned beans to make it more filling.
- A mandoline slicer is great for fast, even veggie prep.
- Taste before serving and adjust with more salt or vinegar if needed.
Make it a meal
This pasta salad makes a great side for grilled meats like chicken or steak, but it can also stand on its own. Pair it with burgers, BBQ ribs, or a sandwich platter for a no-fuss meal everyone will enjoy.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better as it sits. If it feels a little dry after chilling, stir in a splash of olive oil or lemon juice before serving. This recipe doesn’t freeze well.
Summer Bow Tie Pasta Salad
Ingredients
Dressing
- 1 clove garlic
- ⅓ cup 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 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 – about 8 ounces.
- 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, Dijon mustard, kosher salt, and black pepper. Shake the jar well to emulsify, or whisk the mixture if using a bowl.
- Pour about half of the dressing (approximately ½ cup) into a large mixing bowl. Set the remaining dressing aside for serving.
- Dice the red onion and stir it into the dressing. Break apart the onion layers so they begin to soften in the vinegar mixture.
- Cook the farfalle pasta according to the package directions until just tender, about 11–13 minutes. Drain the pasta, rinse it under cold water to stop the cooking process, and drain again thoroughly to remove excess moisture.
- Prepare the vegetables while the pasta cooks. Slice the grape tomatoes in half. Core and dice the orange bell pepper into bite-sized chunks. Trim and quarter the zucchini and yellow squash lengthwise, then slice each into ¼-inch thick pieces. Drain the black olives
- Add the chopped vegetables and olives to the bowl with the dressing and onion. Stir everything together until well coated.
- Add the cooled pasta to the bowl and toss everything together until the salad is evenly mixed and coated.
- Drizzle the reserved dressing over the salad just before serving. Sprinkle with the chopped parsley and toss again to refresh the flavors.
Notes
Chef Jenn’s Tips
- Let the onion soak in the vinegar—it mellows out the bite and adds flavor.
- Rinse the pasta after cooking to cool it down and prevent sticking.
- Add extras like diced mozzarella, grilled chicken, or canned beans to make it more filling.
- A mandoline slicer is great for fast, even veggie prep.
- Taste before serving—adjust with more salt or vinegar if needed.
Nutrition
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.
