If you’re looking for a new go-to summer dish, this Italian Bow Tie Pasta Salad is a winner. Packed with crisp vegetables, savory salami and creamy mozzarella, it’s finished with a bright homemade Italian vinaigrette. Serve it as a colorful side, a light main, or bring it to picnics, barbecues and potlucks — it travels well and keeps beautifully in the fridge.
A loaded veggie pasta salad with briny, tangy flavors
This salad truly is loaded: crunchy bell pepper, cucumber and red onion; juicy cherry tomatoes; tangy, slightly spicy peperoncini; briny olives; and plenty of fresh basil and peppery arugula.
All those fresh elements stay crisp and vibrant, while salty genoa salami and marinated mini mozzarella balls add richness. A simple, tangy Italian vinaigrette brings everything together into a flavor-packed, satisfying salad.
Ingredients and substitutions
Below is an overview of the key ingredients and easy substitutions. For exact quantities and the full ingredient list, see the recipe card further down.
- Pasta — Farfalle (bow tie) is used here, but fusilli, rotini or penne will all work.
- Fresh mozzarella — Mini bocconcini are ideal for texture and size. Marinate them briefly for extra flavor, or buy pre-marinated mozzarella if you prefer.
- Veggies — Feel free to swap ingredients: baby spinach instead of arugula, or parsley for basil, for example.
- Peperoncini — Pickled peppers that add tang and mild heat. Adjust quantity to taste.
- Olives — Black olives are used here, but kalamata or green olives are fine—just use pitted.
- Vinaigrette — A quick homemade vinaigrette is recommended: extra virgin olive oil, red wine vinegar, lemon juice, a touch of honey, Italian seasoning, garlic powder and salt. It’s simple and much brighter than bottled dressing.
How to make this Italian bow tie pasta salad
Here’s a brief overview of the steps. For full details and exact measurements, see the recipe card below.
Key recipe tips
- Cook the pasta al dente so it holds its shape and texture in the salad.
- Allow the pasta to cool completely before mixing to prevent wilting the greens.
- Chill the salad for a few hours to let the flavors meld. If making more than a few hours ahead, add delicate greens like basil and arugula just before serving to keep them fresh.
Recipe FAQs
Yes. The salad is best made a few hours ahead so the pasta and vegetables absorb the dressing. For a full-day advance, add basil and arugula just before serving to avoid wilting, and reserve extra vinaigrette to refresh the salad if needed.
More pasta salad recipes
- Greek Orzo Pasta Salad with Lemon Vinaigrette
- Pesto Pasta Salad with Tomatoes, Peppers and Mozzarella
- Summer Orzo Pasta Salad with Corn, Zucchini and Peaches
- Italian Orzo Salad with Tangy Italian Dressing
- Fall Orzo Pasta Salad with Apple Cider Vinaigrette
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📖 Recipe
Italian Bow Tie Pasta Salad Recipe
Ingredients
For the salad:
- ½ pound (227 g) dry bow tie (farfalle) pasta, about 3 cups
- 1 cup cherry tomatoes, halved
- 1 cup pitted black olives, halved
- 1 cup chopped or sliced cucumber
- 1 cup mini mozzarella balls (bocconcini)
- 1 medium yellow bell pepper, chopped
- ½ cup chopped genoa salami
- ½ cup chopped peperoncini peppers
- ½ medium red onion, thinly sliced
- 2 cups packed arugula
- ½ cup fresh basil, chopped
For the Italian vinaigrette:
- ⅓ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
Instructions
- Cook the pasta according to package instructions until al dente. Drain, rinse with cold water and drain again. Set aside to cool completely.
- Whisk together the vinaigrette ingredients in a small bowl or shake them in a jar until combined.
- In a large bowl, combine the cooled pasta, tomatoes, olives, cucumber, mozzarella, bell pepper, salami, peperoncini, red onion, arugula and basil. Pour the vinaigrette over the salad and toss until evenly coated.
- Cover and chill for a few hours before serving to allow the flavors to meld. If making far in advance, add basil and arugula just before serving.
Notes
- Marinated mozzarella: to marinate your own, whisk ½ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 minced garlic cloves, 1 tablespoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon crushed red pepper flakes. Toss 1 cup mozzarella balls in the mixture and refrigerate for 1–2 hours.
- The salad is best made a few hours ahead so flavors develop. Reserve extra vinaigrette to freshen the salad if it’s been refrigerated for a long time.
- Italian seasoning is a blend of dried herbs (such as marjoram, thyme, rosemary, savory, sage, oregano and basil) and does not include salt or sugar in this recipe.
Nutrition Facts per Serving
Disclaimer: Nutrition information is an estimate and will vary based on substitutions and brands used.
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