There’s a reason bow tie pasta (farfalle) has earned a permanent place in summer picnics, potlucks, and weeknight dinners: it’s charming, sturdy, and holds dressings and mix-ins beautifully. This Bow Tie Pasta Salad Recipe is built to be reliable, flavorful, and flexible — the kind of recipe a busy home cook can return to again and again, and the kind of dish that earns compliments every time you bring it. In this post I’ll walk you through everything: ingredients, technique, plating, make-ahead tips, variations (including vegan and low-carb options), and common mistakes to avoid. Expect practical chef’s tips, not fluff.

Why this Bow Tie Pasta Salad Recipe works

Farfalle has a flattering shape — little pockets and ruffled edges that trap dressing and bits of vegetables. For a pasta salad you want a pasta that maintains texture after chilling, and farfalle does that. This recipe balances bright acidity, creaminess, crunchy texture, and herbaceous freshness so each bite is interesting. I focus on layering flavors rather than dumping everything into a bowl and hoping for the best.

Yield, timing, and equipment

• Yield: Serves 6–8 as a side, 4–6 as a light main.
• Hands-on time: ~25–35 minutes.
• Total time: ~1 hour (mostly chilling time; allows flavors to marry).
• Equipment needed: Large pot for pasta, colander, medium bowl for dressing, large mixing bowl, chef’s knife, cutting board, measuring spoons/cups, whisk (or fork), and optionally a salad spinner for greens.

Ingredients (Chef’s exact, pantry-friendly)

For the pasta salad

• 12 ounces (340 g) bow tie (farfalle) pasta
• 1 cup cherry tomatoes, halved (about 150 g)
• 1 cup cucumber, seeded and diced (about 150 g)
• 3/4 cup red bell pepper, diced
• 1/2 cup red onion, very thinly sliced (so it’s not overpowering)
• 3/4 cup feta cheese, crumbled (or vegan feta for dairy-free)
• 1/2 cup Kalamata olives, pitted and quartered (optional)
• 1/2 cup blanched sugar snap peas or green peas (fresh or frozen, thawed)
• 1/3 cup fresh parsley, roughly chopped
• 1/4 cup fresh basil, chiffonade (optional — adds perfume)
• 1/3 cup toasted pine nuts or chopped walnuts (for crunch)
• Salt and freshly ground black pepper, to taste

For the bright lemon-herb vinaigrette

• 1/3 cup extra virgin olive oil
• 3 tablespoons white wine vinegar (or red wine vinegar)
• 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced or grated
• 1/2 teaspoon honey or maple syrup (optional — balances acidity)
• 1/2 teaspoon fine sea salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper

Optional creamy dressing (for a richer Bow Tie Pasta Salad Recipe)

• 1/3 cup mayonnaise (or vegan mayo)
• 2 tablespoons plain Greek yogurt (or vegan yogurt)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Thin with a tablespoon of milk or water if needed

Step-by-step preparation

1) Cook the pasta perfectly

1. Bring a large pot of water to a rolling boil. For 12 oz pasta use at least 4–5 liters (quarts) of water — this prevents sticking and ensures even cooking.
2. Salt the water well: about 1 tablespoon of kosher salt (this seasons the pasta from the inside).
3. Add the bow ties and stir immediately to separate. Cook until al dente, usually 9–11 minutes (check the package and taste at 8 minutes). Farfalle should have a slight chew; overcooked pasta becomes mushy once chilled.
4. Reserve 1/3 cup of the starchy cooking water, then drain the pasta in a colander and rinse briefly under cold water to stop cooking and remove surface starch — this helps when making a chilled salad. Shake well.

Chef’s tip: If you plan to dress the pasta right away, toss hot pasta with a small splash of dressing or olive oil to keep it glossy and prevent clumping. For chilled salads, cooling rapidly under cold water is preferred.

2) Prep the mix-ins while pasta cooks

• Halve tomatoes, dice cucumber and peppers, thinly slice onion, chop herbs, and toast nuts in a dry skillet until fragrant (about 3–4 minutes over medium heat). Toasting intensifies their flavor and protects nuts from becoming soggy under dressing.

3) Make the vinaigrette

• Whisk together vinegar, lemon, Dijon, garlic, honey, salt and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust: add more lemon for brightness, more oil for richness, or a pinch more salt to pop flavors.

Alternative: Put everything in a jar and shake vigorously.

4) Combine and toss

1. In a large mixing bowl, add the cooled pasta, vegetables, olives, peas, half the feta, and half the herbs.
2. Pour vinaigrette over the salad and toss gently to coat everything evenly. If the salad seems dry, add a tablespoon or two of reserved pasta water to help the dressing cling.
3. Taste and adjust seasoning. Finish with remaining feta, herbs, and toasted nuts on top.

5) Chill and serve

• Ideally chill the Bow Tie Pasta Salad Recipe for 30–60 minutes to let flavors marry. Before serving, give it one last toss and a drizzle of fresh olive oil or a squeeze of lemon if needed.

Chef’s tips for maximum flavor and texture

• Salt the pasta water properly. Pasta is bland without it; it’s the one chance to season the pasta itself.
• Keep texture contrast. Use crunchy elements (toasted nuts, bell peppers, raw onion) against creamy feta or dressing.
• Cut uniformly. Dice vegetables roughly the same size as farfalle so each bite is balanced.
• Acidity balance. If the dressing tastes flat, add more acid (lemon or vinegar) rather than more salt. Brightness is key.
• Rest time matters. A short chill allows flavors to meld; however, don’t leave a creamy-dressed salad too long or it becomes dense. Vinaigrette-based salads hold up longer.
• Temperature on service. Serve slightly chilled, not refrigerator-cold — let it sit 5–10 minutes at room temperature before serving for best flavor release.

Flavor variations (use this recipe as your canvas)

1) Mediterranean Bow Tie Pasta Salad (lean)

Swap in sun-dried tomatoes, artichoke hearts, capers, and a stronger hit of oregano. Use Kalamata olives and lemon-herb vinaigrette. Finish with shaved Parmesan instead of feta.

2) Creamy Ranch-Style Bow Tie Pasta Salad (comforting)

Use the optional creamy dressing (mayo + yogurt + Dijon) and add chopped celery, shredded rotisserie chicken, and diced cheddar. This version is rich and crowd-pleasing.

3) Vegan Bow Tie Pasta Salad

Use vegan mayonnaise for the creamy version, or stick with the vinaigrette. Replace feta with marinated tofu cubes or store-bought vegan feta. Ensure pasta is egg-free.

4) Low-Carb / Lighter Option

Substitute half the pasta with blanched cauliflower florets or use a chickpea/gluten-free pasta for a higher-protein alternative. Keep the vinaigrette light.

5) Asian-Inspired Farfalle Salad

Replace vinaigrette with a dressing of sesame oil, rice vinegar, soy sauce, honey, and grated ginger. Add edamame, shredded carrots, scallions, and a sprinkle of toasted sesame seeds.

Make-ahead, storing, and reheating

• Make-ahead: Most Bow Tie Pasta Salad recipes are great made 2–24 hours ahead. For best texture when making ahead, store dressing separate and toss before serving if using a creamy dressing. For vinaigrette versions, dressing can be added in advance and the flavors will mature.
• Refrigeration: Store in an airtight container for up to 3–4 days. After that the pasta becomes softer and vegetables lose snap.
• Freezing: Not recommended — dressing separates and vegetables become mushy on thawing.
• Reviving a tired salad: If it seems dry, toss with a little olive oil, fresh lemon juice, or a splash of reserved pasta water. Add fresh herbs and crunchy nuts right before serving.

Pairing and serving suggestions

• As a side: Great with grilled proteins — lemon-herb chicken, grilled shrimp, or steak. It’s an excellent accompaniment to barbecue because the brightness cuts through smoke and fat.
• As a main: Serve with a big green salad and crusty bread for an easy, balanced meal. Add chickpeas or shredded rotisserie chicken to bulk it up.
• For parties: Serve in a large shallow bowl or on a wooden board for a rustic presentation. Garnish with herb sprigs, extra crumbled feta, and a scatter of nuts.
• Picnic-friendly: Use vinaigrette rather than creamy dressing for travel stability. Pack chilled in an insulated cooler.

Troubleshooting common problems

• Pasta clumps after chilling: Either it was overcooked or not tossed with a bit of oil/dressing while warm. Rinse briefly under hot water to loosen, then toss with a little dressing.
• Salad tastes flat: Add acid (lemon or vinegar) and a pinch of salt. If it’s too sharp, a small amount of honey or a drizzle of olive oil smooths it.
• Onion too strong: Rinse thin slices under cold water or soak in ice water for 10 minutes to mellow the bite. Pat dry before adding.
• Vegetables get soggy: Choose firmer vegetables or add delicate ones (like cucumbers and tomatoes) just before serving. Toast nuts and add at the end.

Nutritional notes (approximate and flexible)

This is a flexible recipe; nutrition will vary depending on exact ingredients and portion size. Rough estimate per serving (1/6 of recipe) for the vinaigrette version with feta: ~350–420 kcal, with carbs primarily from pasta, fats from olive oil and cheese, and protein from cheese and peas. To reduce calories: use less oil, switch to a light yogurt-based dressing, or use a higher-protein pasta alternative.

Advanced chef tricks to elevate your Bow Tie Pasta Salad Recipe

• Infuse your oil: Warm the olive oil with a smashed garlic clove and a strip of lemon zest, then let it cool before making the vinaigrette. The oil carries subtle aromatics that make the salad taste professional.
• Pickle the onions quickly: For a bright pop and milder bite, quick-pickle thin onion slices in equal parts water and vinegar with a pinch of sugar for 10–15 minutes.
• Finish with a compound butter or herb oil: For a luxe finish, drizzle a spoon of basil oil or a tiny knob of lemon-herb butter just before serving.
• Double-texture herbs: Use both finely chopped herbs in the dressing and larger ribbons (basil chiffonade) in the salad so herb flavor is both integrated and perceptible.

Recipe (Concise printable version)

Ingredients (serves 6–8): 12 oz farfalle, 1 cup cherry tomatoes halved, 1 cup cucumber diced, 3/4 cup red bell pepper diced, 1/2 cup red onion thin, 3/4 cup crumbled feta, 1/2 cup olives (optional), 1/2 cup peas, 1/3 cup parsley chopped, 1/4 cup basil, 1/3 cup toasted nuts, salt & pepper.

Vinaigrette: 1/3 cup olive oil, 3 tbsp white wine vinegar, 2 tbsp lemon juice, 1 tsp Dijon, 1 clove garlic minced, 1/2 tsp honey, 1/2 tsp salt, 1/4 tsp pepper.

Method: Cook pasta al dente and cool. Whisk vinaigrette. Toss pasta with vegetables, half feta, half herbs, and dressing. Chill 30–60 min. Finish with remaining feta, herbs, and nuts. Serve slightly chilled.

Final thoughts (why you’ll return to this recipe)

This Bow Tie Pasta Salad Recipe is intentionally structured to be adaptable. It’s reliable for backyard gatherings, weeknight dinners, and make-ahead meals. The techniques I emphasized — proper pasta cooking, balancing acidity, preserving crunch — are transferable to any pasta salad you create. Keep the bones of the recipe and swap ingredients depending on seasonality and pantry contents. The result is a consistently delicious farfalle salad that reads homemade and tastes chef-minded.

Bow Tie Pasta Salad Recipe

Bright, herb-forward Bow Tie Pasta Salad Recipe made with al dente farfalle, a lemon-herb vinaigrette, crisp vegetables, tangy feta, and toasted nuts — a quick, make-ahead Mediterranean-style pasta salad perfect for picnics, weeknight sides, and potlucks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Course Appetizer, Main Course

Cuisine Mediterranean

Servings 6

Calories 440 kcal

Ingredients

  

Pasta & Salad

• 12 oz 340 g bow tie (farfalle) pasta
• 1 cup cherry tomatoes halved
• 1 cup cucumber seeded & diced
• 3/4 cup red bell pepper diced
• 1/2 cup red onion very thinly sliced
• 3/4 cup crumbled feta or vegan feta
• 1/2 cup pitted Kalamata olives quartered (optional)
• 1/2 cup blanched sugar snap peas or green peas fresh or thawed frozen
• 1/3 cup fresh parsley roughly chopped
• 1/4 cup fresh basil chiffonade (optional)
• 1/3 cup toasted pine nuts or chopped walnuts
• Salt & freshly ground black pepper to taste

Lemon-Herb Vinaigrette

• 1/3 cup extra-virgin olive oil
• 3 tbsp white wine vinegar or red wine vinegar
• 2 tbsp freshly squeezed lemon juice about 1 lemon
• 1 tsp Dijon mustard
• 1 garlic clove finely minced or grated
• 1/2 tsp honey or maple syrup optional
• 1/2 tsp fine sea salt adjust to taste
• 1/4 tsp freshly ground black pepper
• If you prefer creamy: 1/3 cup mayonnaise + 2 tbsp Greek yogurt + 1 tbsp lemon juice + 1 tsp Dijon — optional.

Instructions

 

• Bring water to a boil: Fill a large pot with at least 4–5 quarts (liters) of water. Bring to a rolling boil and salt generously (about 1 tbsp kosher salt).
• Cook the pasta: Add the bow tie pasta, stir immediately, and cook until al dente (check package; typically 9–11 minutes). Taste at 8 minutes — it should have a slight chew. Reserve 1/3 cup of the pasta cooking water, then drain. Rinse briefly under cold water to stop cooking and cool the pasta for salad (shake to remove excess water).
• Prep the mix-ins: While the pasta cooks, halve the tomatoes, dice cucumber and bell pepper, thinly slice the onion, chop herbs, and thaw peas if frozen. Toast the nuts in a dry skillet over medium heat for 2–4 minutes until fragrant; set aside to cool.
• Make the vinaigrette: Whisk together vinegar, lemon juice, Dijon, garlic, honey (if using), salt and pepper. Slowly whisk in the olive oil until emulsified. Alternatively, place everything in a jar and shake vigorously. Taste and adjust seasoning.
• Combine salad components: In a large bowl, add cooled pasta, vegetables, half the feta, half the chopped herbs, and the olives/peas. Pour the vinaigrette over and toss gently to coat evenly. If the salad seems dry, add 1–2 tbsp reserved pasta water to help the dressing cling.
• Rest & finish: Cover and chill the salad 30–60 minutes to let flavors meld (optional but recommended). Before serving, toss again, taste and adjust salt/acid. Finish with remaining feta, basil chiffonade, toasted nuts, and a final grind of black pepper. Serve slightly chilled or at cool room temperature.

Notes

• Texture control: Don’t overcook the farfalle; it will soften further as it chills. Al dente is essential.
• Onion tip: If red onion is too sharp, soak thin slices in ice water for 10 minutes, then drain and pat dry.
• Make-ahead: Vinaigrette-based versions can be dressed up to 24 hours ahead. For creamy versions, store dressing separately and toss within a few hours of serving.
• Storage: Refrigerate in an airtight container for up to 3–4 days. Add toasted nuts and fresh basil right before serving to preserve texture and color.
• To revive: If the salad tastes dull after refrigeration, add a squeeze of lemon, a drizzle of olive oil, or a tablespoon of reserved pasta water and toss.
• Variations: Mediterranean (add artichokes, sun-dried tomatoes, oregano), Creamy Ranch (mayo + yogurt, add chicken & cheddar), Vegan (use vegan feta/mayo), Asian twist (sesame oil, soy, ginger, edamame).
• Allergies: Substitute nuts with toasted seeds (pumpkin/sunflower) for nut-free option.