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A bowl of farfalle pasta salad with cherry tomatoes, bell peppers, olives, zucchini, red onion, and parsley sits on a blue plate, with fresh vegetables and dressing nearby.

Summer Bow Tie Pasta Salad

Chef Jenn
Summer Bow Tie Pasta Salad is fresh, crunchy, and tossed in a bold homemade vinaigrette. Loaded with veggies and ideal for making ahead, it’s a warm-weather essential for any cookout, potluck, or quick lunch.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Course Salad
Cuisine American
Servings 8 Servings
Calories 346 kcal

Equipment

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

Serving: 1.5cupCalories: 346kcalCarbohydrates: 50gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 530mgPotassium: 473mgFiber: 4gSugar: 6gVitamin A: 1208IUVitamin C: 38mgCalcium: 51mgIron: 2mg

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.

Keyword bow tie pasta salad, easy pasta dinner, easy summer salad, pasta salad
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