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Italian Bow Tie Pasta Salad

A vibrant, easy Italian bow tie pasta salad with fresh vegetables, mozzarella, olives, and a tangy Italian dressing. Perfect for picnics, potlucks, and weeknight meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Main Ingredients
  • 12 oz bow tie pasta (farfalle)
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup yellow bell pepper diced
  • 0.5 cup red onion finely chopped
  • 1 cup black olives sliced
  • 1 cup mozzarella balls or cubed
  • 0.5 cup pepperoni optional
  • 0.25 cup basil fresh, chopped
  • 0.25 cup parsley fresh, chopped
  • 0.5 cup Parmesan cheese grated
Dressing
  • 0.5 cup Italian dressing
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste

Equipment

  • Mixing bowls
  • Colander
  • Large pot
  • Measuring cups

Method
 

  1. Bring a large pot of salted water to a boil. Add bow tie pasta and cook until al dente. Drain and rinse under cold water.
  2. Chop tomatoes, cucumber, bell pepper, red onion, basil, and parsley. Slice olives and mozzarella if needed. Prepare pepperoni if using.
  3. In a small bowl, whisk Italian dressing, olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
  4. In a large bowl, combine cooled pasta, vegetables, olives, mozzarella, pepperoni, basil, and parsley. Toss gently.
  5. Pour dressing over salad and toss until fully coated. Add Parmesan cheese and toss again.
  6. Cover and refrigerate for at least 1–2 hours or overnight. Serve cold or at room temperature.

Notes

Best served chilled; store in an airtight container for up to 4 days.