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.
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.