Italian Bowtie Pasta Salad
Italian bowtie pasta salad is a vibrant, crowd-pleasing dish that combines tender, farfalle-shaped noodles (bowtie pasta) with a medley of fresh vegetables, salami, cheese, tomatoes, olives, Mozzarella cheese, and zesty Italian dressing.
Eat the rainbow on a picnic! Enjoy these colorful veggies, tossed together with bowtie pasta, salami, olives, cheese and Italian dressing, for the ultimate Italian bowtie pasta! A bow tie Italian pasta salad is a vibrant salad featuring farfalle (bow tie) pasta tossed in a zesty, vinegar-based Italian dressing, making it a popular, mayo-free choice salad for summer picnics, BBQs, and Game Day!
This pasta salad is characterized by its colorful mix of crunchy and savory ingredients, commonly including halved cherry tomatoes, black olives, diced bell peppers, red onions, and fresh basil. To add substance and savory flavor, this dish often incorporates diced salami or pepperoni, along with mozzarella pearls or grated Parmesan cheese.
Because it is served chilled and holds up well, it is a versatile side dish or light main meal that can be customized with additional ingredients like artichoke hearts or cucumbers.
What is bowtie pasta?
Farfalle, commonly known as bowtie or butterfly pasta, is a beloved Italian pasta shape from the Lombardy and Emilia-Romagna regions in Northern Italy, dating back to the 16th century. The name farfalle translates to “butterflies” in Italian, referring to the charming, pinched shape that resembles a bow tie. Traditionally, this fun, versatile shape was created by pinching the centers of small, jagged-edged rectangles of pasta dough to use up scraps. Its unique design features a thick center and ruffled edges, which makes it ideal for capturing both hearty tomato sauces and creamy sauces that cling to the pasta. Due to its playful look and sturdy texture, farfalle is a favorite for varied dishes ranging from baked dishes and pasta salads with vinaigrettes to rich Alfredo sauces.
Ingredients to make Italian Bowtie Pasta Salad
Veggies, Italian dressing and mozzarella cheese are combined with pasta in this simple to make pasta salad.
- Bowtie pasta
- Salami
- Green bell pepper
- Fresh basil
- Kalamata olives
- Cherry tomatoes
- Mozzarella balls
- Radicchio
- Arugula
Vinaigrette:
- olive oil
- balsamic vinegar
- Italian oregano
- garlic, grated
- Salt to taste
- black pepper
- sugar
How do you make an Italian Bowtie Pasta Salad?
Better yet, plan a picnic with friends, and serve this pasta salad in canning jars! Start with boiling the bowtie pasta!
- Follow package directions, but we usually cook our pasta 1 minute less than recommended. We love serving al dente pasta (a little undercooked).
- Bring 4 – 6 quarts of water to a rolling boil, adding salt to taste.
- Add contents of package to boiling water. Stir gently.
- Return to a boil. For authentic “al dente” pasta, boil uncovered, stirring occasionally for around 11 minutes. Remove from heat and drain.
- Whisk together all of the vinaigrette ingredients and set aside. This can also be made a day in advance. Taste for salt.
- In a large mixing bowl, combine the cooked pasta, bell pepper, basil, cherry tomatoes, olives, mozzarella, salami, and radicchio. Pour over the dressing and stir once more to combine.
- Return pasta salad to refrigerator and chill until ready to serve.
- For picnic salad in jars, fill the jars with about 1/3 cup of arugula, pasta salad, and then seal with the lid. Chill until ready to serve.
Tips and substitutions:
You can use any kind of pasta for this recipe.
Plan a picnic and make ahead Bowtie Italian Pasta Salad in Jars! It’s such a fun way to eat together, where everyone has their own individual serving.
Bring along a blanket, napkins, drinks, forks, pasta salad jars, and maybe a baguette with butter?
Don’t forget these easy desserts, if you love brownies like we do. We love this Almond Flour Chocolate Brownies recipe (from scratch), and it’s gluten free, too!
Make ahead, keep cold in the fridge, and serve! This Greek Pasta Salad recipe would be delicious (with chicken), too! Or, have you tried Pizza Pasta Salad?
Serving
Pack the jars with about 1/3 cup of arugula and then pasta salad. Chill and serve!
I served the jars on this Le Creuset tray that I love.
Or serve in a big salad bowl for a party!
More pasta salad recipes to try:
- Summer Avocado Pasta Salad
- Creamy Caprese Pasta Salad – amazing!
- Macy’s Pacific Rim Pasta Salad
- Bacon Cheeseburger Pasta Salad
- BLT Pasta Salad with Avocado
- Make this fabulous Greek Pasta Salad
Get the Recipe:
Bowtie Italian Pasta Salad
Ingredients
Pasta Salad:
- 12 oz bowtie pasta
- 6-8 oz of salami, cut into strips
- 1 green bell pepper, diced
- 1/2 c basil, cut into thin ribbons (chiffonade)
- 1/2 c kalamata olives, chopped
- 1 c cherry tomatoes, quartered
- 2/3 c mozzarella balls, quartered
- 1/2 head small radicchio, finely chopped
- 4 c arugula
Vinaigrette:
- 1/2 c olive oil
- 1/4 c balsamic vinegar
- 2 tsp Italian oregano
- 2 clove garlic, grated
- Salt to taste
- 1 tsp black pepper
- 3/4 Tbsp sugar
Instructions
- Cook pasta according to package instructions—aim to have the texture slightly undercooked.
- Whisk together all of the vinaigrette ingredients and set aside. This can also be made a day in advance. Taste for salt.
- In a large mixing bowl, combine the cooked pasta, bell pepper, basil, cherry tomatoes, olives, mozzarella, salami, and radicchio. Pour over the dressing and stir once more to combine.
- Return pasta salad to refrigerator and chill until ready to serve.
- For picnic salad in jars, fill the jars with about 1/3 cup of arugula, pasta salad, and then seal with the lid. Chill until ready to serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I have your large round board and my company loves when I use it , now I’m wondering where did you get the jars for the saladsÂ
Here you go, you can buy them here.
Such a yummy idea! I have a girl’s trip in a few weeks and this could be lunch on the beach. Will the greens wilt if I prepare and put in the jars the day before?
I think with arugula you will be fine. But you can always add that the day of!
Hi Sandy!  This sounds delicious!  Can’t wait to try it.  Should the recipe be 1/4 c. balsamic vinegar as opposed to balsamic oil?  Just checking.  ?
Balsamic vinegar! :)
What a great idea! Thanks
Hi Sandy! Long time follower—you are such an inspiration! Question: the arugula is listed in vinegarette ingredients, does it go in salad, or mix in dressing first?  Thanks in advance!
In the salad! Thanks Michelle!