Irresistible Bow Tie Pasta Salad

Pasta salad is one of those dishes that never fails me. Whether I’m packing lunches for the kids or bringing something to a potluck, I know it’ll be a hit. But regular pasta salad can get boring after a while. That’s when I started reaching for bow tie pasta instead.

There’s something about those little bow ties that makes everything feel more fun. Maybe it’s because they hold onto dressing better than regular noodles, or maybe it’s just because they look cute on the plate. Either way, my family actually gets excited when they see me pulling out the bow tie pasta.

The best part? You can throw almost anything into this salad and it works. Got leftover vegetables in the fridge? Toss them in. Want to add some cheese or pepperoni? Go for it. I’ve made this recipe dozens of times, and it tastes a little different every time depending on what I have on hand.

What Kind of Bow Tie Pasta Should I Use?

Any standard bow tie pasta (also called farfalle) will work great for this salad, whether you go with regular wheat pasta, whole grain, or even gluten-free varieties. The key is to cook it just until al dente since it will continue to absorb flavors as it sits with the dressing. If you can’t find bow tie pasta at your store, penne, rotini, or shells make good substitutes since they all have nooks and crannies that hold onto the pesto dressing nicely. Just make sure to rinse your cooked pasta with cold water to stop the cooking process and cool it down quickly for the best pasta salad texture.

Options for Substitutions

This pasta salad is super forgiving and works well with lots of swaps:

• Bow tie pasta: Any short pasta shape works great here – try penne, rotini, shells, or fusilli. They all hold onto the dressing nicely and give you that perfect bite.
• Bocconcini cheese: If you can’t find bocconcini, regular mozzarella balls or even cubed fresh mozzarella work perfectly. Feta or goat cheese also make tasty alternatives for a different flavor profile.
• Cherry tomatoes: Regular tomatoes work fine – just dice them up. Grape tomatoes are another easy swap, or try sun-dried tomatoes for a more intense flavor.
• Fresh basil: Dried basil can work in a pinch, but use only 2-3 teaspoons since it’s more concentrated. Fresh oregano or parsley also make nice substitutes.
• Pesto: Store-bought pesto is totally fine if you don’t have homemade. You can also make a simple version by blending basil, garlic, olive oil, and parmesan.
• Spinach: Arugula adds a nice peppery kick, or try chopped romaine for crunch. Baby kale works too, just massage it lightly with a bit of olive oil first.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is not cooking your bow tie pasta properly – aim for al dente since the pasta will continue to soften as it sits with the dressing, and nobody wants mushy noodles in their salad.

Another common error is adding the dressing while the pasta is still warm, which can wilt your spinach and basil too much and make the cheese start to melt – always let your pasta cool completely first.

Don’t forget to season your pasta water generously with salt (it should taste like seawater), and when mixing everything together, start with less dressing than you think you need since you can always add more but can’t take it away.

For the best flavor, make this salad at least an hour before serving so all the ingredients have time to meld together, and give it a quick taste and seasoning adjustment right before you put it on the table.

What to Serve With Bow Tie Pasta Salad?

This pasta salad is perfect as a side dish for summer barbecues alongside grilled chicken, burgers, or Italian sausages. The fresh basil and pesto flavors make it a natural match for other Mediterranean dishes like grilled vegetables or caprese skewers. You can also serve it as a light lunch on its own with some crusty bread and a glass of iced tea. For potluck gatherings, it pairs really well with other picnic favorites like coleslaw, potato salad, or corn on the cob.

Storage Instructions

Refrigerate: This pasta salad actually gets better after sitting in the fridge for a few hours! Store it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep or bringing to potlucks.

Make Ahead: You can easily make this bow tie pasta salad a day ahead of time. Just give it a good stir before serving since the dressing tends to settle. If it looks a bit dry after sitting, drizzle in a little extra olive oil and lemon juice to freshen it up.

Serve: This salad is best served chilled or at room temperature. Let it sit out for about 15-20 minutes before serving if you want to take the chill off. Give it a final toss and taste for seasoning – you might want to add a pinch more salt or a squeeze of lemon.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 35-45 g
• Fat: 70-80 g
• Carbohydrates: 140-160 g

Ingredients

• 12 oz dry bow tie pasta (4 cups)
• 2 cups halved cherry tomatoes
• 1/4 cup diced red onion
• 1 cup bocconcini balls, cut in half
• 1 cup packed spinach, chopped finely
• 1/2 cup chopped fresh basil
• 3 tbsp prepared pesto
• 2 tbsp olive oil
• Juice from 1/2 lemon
• Salt, to taste
• Black pepper, to taste

Step 1: Cook and Cool the Pasta

• 12 oz dry bow tie pasta (4 cups)
• salt, to taste
• 2 tbsp olive oil

Fill a large pot with water and bring it to a boil.

Add a generous amount of salt to the water and cook the bow tie pasta according to the package directions, or until slightly past al dente.

Once cooked, drain the pasta and run it briefly under cold water to cool it down, if desired.

Toss the drained pasta with a little olive oil to prevent sticking, then set aside to cool to room temperature.

Step 2: Prepare the Pesto Dressing

• 3 tbsp prepared pesto
• 2 tbsp olive oil
• juice from 1/2 lemon

While the pasta is cooking, make the dressing by combining the prepared pesto, remaining olive oil, and lemon juice in a small bowl or jar.

Whisk until smooth and well blended.

I like to give the dressing an extra whisk right before using, to make sure it’s fully combined.

Step 3: Combine the Salad Ingredients

• cooled bow tie pasta (from Step 1)
• 2 cups halved cherry tomatoes
• 1/4 cup diced red onion
• 1 cup bocconcini balls, cut in half
• 1 cup packed spinach, chopped finely
• 1/2 cup chopped fresh basil

Once the pasta has fully cooled, add it to a large mixing bowl along with the halved cherry tomatoes, diced red onion, halved bocconcini balls, finely chopped spinach, and chopped fresh basil.

Gently stir everything together so the vegetables and cheese are evenly distributed with the pasta.

Step 4: Dress and Season the Salad

• pesto dressing (from Step 2)
• salt, to taste
• black pepper, to taste

Pour the dressing (from Step 2) over the pasta and vegetable mixture (from Step 3).

Season generously with salt and black pepper.

Gently toss the salad until everything is well coated.

Taste and adjust seasoning as needed; depending on your pesto, you may want to add a little more or a splash of extra olive oil.

For a brighter flavor, I like to add an extra squeeze of lemon juice right before serving.

Step 5: Serve or Store the Pasta Salad

The pasta salad can be served immediately, or transferred to an airtight container and refrigerated for up to 5 days.

Before serving, give it a gentle toss to redistribute the dressing.