I don’t trust pasta salad that looks pale and unseasoned. Somebody’s auntie definitely brought a dry, flavorless pasta salad to the cookout before and ruined the whole experience for everybody. Couldn’t be us. This bow tie pasta salad with Italian dressing is the exact opposite, packed with crunchy vegetables, cheese, and enough zesty flavor to make people circle back for seconds.
After 10 years of sharing cookout recipes and easy side dishes online, I’ve learned people want recipes that are simple but still hit.
Bow Tie Pasta Salad Ingredients
I don't wait until cookout season to make pasta salads. They make great meals all year long.
- Farfalle (Bow Tie) Pasta: You can use whatever you like. I use farfalle, which is in the shape of bow ties. Rotini is another favorite of mine for pasta salads. Something like penne, spaghetti, or linguine will also work.
- Spinach or Mixed Greens
- Cucumbers
- Peas
- Tomatoes
- Feta Cheese
- Onions
- Black Olives
- Italian Dressing
I like to use my Homemade Italian Dressing recipe for this salad. Feel free to use your favorite store-bought version if you wish.
How to Make Bow Tie Pasta Salad with Italian Dressing
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta: Boil the bow tie pasta according to the package directions until al dente. Drain and rinse under cold water to cool it down.
- Prep the vegetables: Chop the cucumbers, tomatoes, and onions. If using large spinach leaves, roughly chop them as well.
- Add the ingredients to a bowl: Place the cooked pasta into a large bowl along with the spinach or mixed greens, cucumbers, peas, tomatoes, feta cheese, onions, and black olives.
- Add the dressing: Pour the Italian dressing throughout the salad.
- Toss the salad: Stir until everything is evenly coated in the dressing.
- Taste and adjust: Add additional dressing if needed along with salt and pepper to taste.
- Chill before serving: Cover and refrigerate the salad for at least 30 minutes so the flavors can come together.
- Serve: Give the salad another toss before serving and enjoy cold.
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Bow Tie Pasta Salad with Italian Dressing
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Equipment
Ingredients
- 12 oz farfalle pasta
- 1 cup chopped fresh spinach or mixed greens
- 1 cup chopped cucumbers
- 1 cup cooked or steamed peas
- ¼ cup cherry tomatoes Sliced in half. You can use any tomatoes.
- ⅓ cup feta cheese
- ¼ cup chopped onions I used red onions.
- ¼ cup sliced black olives
Optional Homemade Italian Dressing (You can use ½ to ¾ cup of your favorite Italian dressing)
- ½ cup olive oil
- 1 tablespoon fresh lemon juice
- 3 tablespoons red or white vinegar See notes.
- 1 teaspoon sweetener or sugar See notes.
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- Salt and pepper to taste
Instructions
- Cook the farfalle in accordance with the package instructions.
- Rinse the farfalle in cold water and pat dry.
- Add the farfalle to your serving dish along with the remaining ingredients including the Italian dressing. Taste repeatedly and adjust the seasoning if necessary.
- Chill for a minimum of 1 hour. 2-3 hours is optimal.
Homemade Italian Dressing
- Combine the ingredients in bowl or measuring cup.
- Taste repeatedly and adjust the spices to suit your taste if necessary.
Notes
- I tested the homemade Italian dressing using both red and white vinegar. I noticed a subtle difference, but it wasn't too major. The red wine vinegar had a little more of a bite to it. You can like likely reduce it some with more lemon juice or sweetener/sugar. Overall, I felt like white vinegar works best and you are more likely to have it on hand using it for other things.
- Adjust the sugar or sweetener to taste or omit it if you wish. It helps balance out the tanginess from the vinegar.
- Feel free to substitute any of the veggies, pasta, or ingredients used in this recipe. Use your favorite foods.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Substitutions/Variations/Toppings
Here are some of my favorite ways to switch this up.
- Chopped Broccoli
- Chopped Cauliflower
- Carrots
- Chopped Dill Pickles
- Sweet Pickle Relish
- Bacon
- Chicken Breast
- Shrimp
- Jalapenos
- Celery
- Red Peppers
- Green Peppers
- Creole Seasoning
- Cajun Seasoning
- Homemade BBQ Seasoning
Frequently Asked Questions and Recipe Pro Tips
Toss pasta with half the dressing while it's slightly warm, then add the rest right before serving for a fresh, flavorful finish. You can also toss the pasta with a small amount of olive oil to create a light barrier (before adding the dressing) that slows down absorption.
Yes, mozzarella, parmesan, cheddar, or any of your favorite cheese will work.
It can sit out 1-2 hours. It takes about 2 hours for bacteria to start to grow to dangerous levels. In warm temperatures, that time shrinks. You can read the Food Safety Guidance from the FDA here.
Absolutely. Honestly, it tastes even better after it sits for a few hours because the pasta has time to soak up all the seasoning and dressing. Here are some tips:
Use a Little Less Dressing at First. Pasta absorbs dressing as it sits, so save some to mix in just before serving to keep it fresh and flavorful.
Store Veggies Separately (If They Release Water) – Ingredients like tomatoes or cucumbers can make the salad watery. Add them in the next day for the best texture.
Yep. I like it best chilled after the flavors have had time to sit together for a bit. Freshly made pasta salad is good, but after an hour or two in the fridge? Completely different story.
Pasta soaks up dressing as it sits, especially overnight. I always save a little extra Italian dressing to stir in right before serving. That brings everything back to life.
Italian dressing is my go-to because it’s tangy, flavorful, and keeps the salad light without feeling boring. I love using zesty Italian dressing for extra flavor.
Usually it needs more salt, more dressing, or more seasoning. Pasta absorbs flavor like crazy, so don’t be shy with the Italian dressing, garlic powder, onion powder, or herbs.
Definitely. Salami, pepperoni, grilled chicken, ham, bacon, or even rotisserie chicken all work great. It’s an easy way to turn it into a full meal instead of just a side dish.
The pasta was probably overcooked. You want it al dente so it holds up after being tossed in dressing and chilled.
I really don’t recommend it. Pasta salad with Italian dressing and fresh vegetables usually turns watery and mushy after freezing and thawing. The pasta softens too much, the veggies lose their crunch, and the dressing separates.
Pair With These Recipes
Grilled Chicken Wings on a Gas Grill
Traeger Smoked Salmon
Dry Rub Chicken Wings
How to Grill the Best Burgers
Traeger Smoked Whole Chicken
Traeger Smoked Brisket
Slow Cooker Crockpot Ribs
More Salad and Pasta Salad Recipes
Mango Fruit Salad
Watermelon Salad with Feta
Fruit Salad with Honey Lime Dressing
Creamy Bacon Ranch Pasta Salad
Broccoli Salad with Bacon and Cheese
Southwest Salad with Chipotle Ranch Dressing
Fruit Salad with Honey Lime Dressing
Get a full listing of BBQ and Cookout Recipes here.
Kalera says
I made this and loved it! I used broccoli instead of spinach/greens and added shrimp.
staysnatched says
Wonderful. I'm glad you enjoyed it.
Sharon says
Made it with green peppers and red onion and peas and chopped black olives and I used Gorgonzola cheese and Olive Garden dressing. Excellent!! Bow Tie pasta.
staysnatched says
Wonderful.