Bow Tie Pasta Salad
Yield: 12 servings
Calories: 334kcal
This bow tie pasta salad is tossed with tender farfalle, crisp veggies, and tangy baby tomatoes in a zesty Italian-style dressing.
Ingredients
Bow Tie Pasta Salad
- 4 quarts (946 ml) water
- 1 tablespoon (15 g) kosher salt
- 1 pound (454 g) farfalle pasta
- 4 ounces (113 g) sliced salami, cut into ¼" thick pieces
- 1 cup (67 g) broccoli florets, cut into ½" pieces
- 1 cup (157 g) baby tomatoes, halved
- 1 cup (132 g) yellow bell pepper, ¼" dice
- ½ cup (64 g) black olives
- ¼ cup (10 g) grated parmesan cheese
- 1 tablespoon (3 g) sliced basil
- 1 tablespoon (5 g) chopped parsley
Italian Dressing
- ⅓ cup (79 ml) red wine vinegar
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) dijon mustard
- 2 teaspoons dried Italian seasoning
- 2 teaspoons (10 ml) mayonnaise
- 1 ½ teaspoons (6 g) finely minced garlic
- ¾ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 1 cup (240 ml) extra-virgin olive oil
Instructions
- Cook the Pasta – In a large pot, bring water and 1 tablespoon of salt to a boil. Cook pasta, stirring occasionally to prevent sticking, until slightly softer than al dente, about 12 to 14 minutes.
- Drain the Pasta – Drain pasta, rinse with cold water until cool, about 1 minute. Thoroughly drain the excess water, then add pasta to a large bowl.
- Assemble the Salad – Top pasta with salami, broccoli, tomatoes, bell peppers, black olives, parmesan cheese, basil, and parsley.
- Make the Dressing – In a medium bowl, whisk together red wine vinegar, honey, mustard, Italian seasoning, mayonnaise, garlic, salt, pepper, and red pepper flakes.
- Thicken the Dressing – Slowly drizzle in the olive oil, whisking vigorously until a thickened emulsified dressing forms. Taste and season with more salt and pepper as desired.
- To Serve – Drizzle 1 cup of the Italian dressing over the pasta and gently toss until combined. Add more as desired or serve the extra dressing on the side.
Notes
- Recipe Yield: 12 cups
- Serving Size: 1 cup
- Dressing Makes: 1 ½ cups
- Vinegar Substitute: White wine vinegar can be substituted for red wine vinegar or apple cider vinegar.
- Sweetener Substitute: Maple syrup can be substituted for honey.
- Homemade Italian Seasoning: ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried parsley, ¼ teaspoon dried thyme, ¼ teaspoon dried rosemary.
- Storing: The pasta can be stored in an airtight container in the refrigerator for up to 3 days. Add more dressing to enhance the taste.
Nutrition
Calories: 334kcal | Carbohydrates: 32g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 1053mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 33mg | Calcium: 55mg | Iron: 1mg
Recipe Link