This bow-tie pasta salad leans Italian with roasted tomatoes, red peppers, kalamata olives and mozzarella balls. Simple and easy to assemble, an Italian lemon-yogurt dressing ties it all together.
Raise your hand if you think the shape of pasta affects its taste? I LOVE wagon wheel and bow-tie. They are extra chewy! This recipe for a bow-tie pasta salad was inspired by an old recipe I made on the blog in the earliest of days. We used to do a lot of picnicking and this was a favorite to bring to share with a group.
In general, pasta salads are so easy to make and they make my favorite summer side dishes. Begin by cooking pasta, chop up some more ingredients, and mix it all together with a dressing. It’s great warm, chilled, made on a prep day, taken on a hike, or as a main dish with protein on top (blacked chicken or sausage rounds would be so good in this one!). I love how easy it is to eat cold pasta salad for days.
This Italian pasta salad is my new favorite. I couldn’t stop eating it the day I made it!
Bow-Tie Pasta Salad
This bow tie pasta salad recipe calls for simple ingredients with an Italian theme: roasted tomatoes and bell pepper, fresh mozzarella balls and juicy kalamata olives. Plus loads of chopped fresh basil. You can certainly mix and match different ingredients that you might have on hand: black olives, red onions, roasted zucchini, green beans.
The lemon-yogurt Italian dressing is delicious and will sink into the pasta as it chills. Greek yogurt adds a bit more protein. I love to add it to recipes for a bit more nutrition than mayonnaise alone. Italian seasoning goes a long way to marry the flavors of the whole recipe. Of course if you have fresh herbs, use more of them! I bought basil for this recipe, but if you have more in your garden, the more the merrier. Fresh oregano or Italian parsley would be great as well.
I meant to zest my lemon before – I would recommend adding the zest to your dish! If you don’t have lemon, red wine vinegar works, too.
You could also turn this recipe into a pasta salad salad by adding freshly chopped spinach or kale.
How to Make Bow-tie Pasta Salad
Ingredients
- 16 oz package bowtie pasta
- 10 ounce container cherry tomatoes
- 1 bell pepper
- 1 cup fresh basil
- 8 ounce package mozzarella (about 1.5 cups)
- 1.5 cups kalamata olives
For the salad dressing
- 1 cup whole milk Greek yogurt
- Juice of one lemon, about 3-4 tbsp of juice
- 1 tsp Dijon mustard
- 1/4 cup olive oil
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Instructions
Step 1: Preheat oven to 450 degrees.
Step 2: Cook, drain, and rinse pasta
Bring a large pot of salted water to boil. Cook pasta until al dente. Rinse with cold water to keep from sticking.
Step 3: Prep produce
Wash fresh produce. Chop pepper, halve tomatoes, juice the lemon, chop the basil.
Step 4: Prep olives and mozzarella
Drain olives and mozzarella. Halve olives and quarter mozzarella balls. Be sure to eat some!
Step 5: Roast tomatoes and peppers
Arrange tomatoes and peppers on a sheet pan (with tomatoes cut side up so the juices stay inside) and drizzle with olive oil, salt, and pepper. Roast for 10 minutes. Allow to cool slightly. I LOVE this basting oil from Wegmans. If you have an herby olive oil, feel free to use it! Or add more Italian seasoning if you want.
Step 6: Make the dressing
Combine yogurt, lemon juice, mustard, olive oil, Italian seasoning and salt and pepper in a jar or bowl and mix well.
Step 7: Mix
Add pasta back to large pot or a large bowl and add all other ingredients. Toss until well mixed. Season with any more salt and pepper you desire.
Adding the dressing while mixing, too.
Step 8: Serve
Serve warm, chilled, as a side or as a main with chicken, fish, sausage.
How to store it
Store in an air-tight container in the fridge. If it gets a little dry, you can add a drizzle of olive oil and some more lemon to brighten it up.
Bow Tie Pasta Salad
Ingredients
- 16 oz package bowtie pasta
- 10 ounce container cherry tomatoes
- 1 bell pepper
- 1 cup fresh basil
- 8 ounce package mozzarella about 1.5 cups
- 1.5 cups kalamata olives
For the dressing
- 1 cup whole milk Greek yogurt
- Juice of one lemon about 3-4 tbsp of juice
- 1 tsp Dijon mustard
- 1/4 cup olive oil
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees.
- Bring a large pot of salted water to boil. Cook pasta according to package directions. Rinse with cold water to keep from sticking.
- Wash fresh produce.
- Chop pepper, halve tomatoes, juice the lemon, chop the basil.
- Drain olives and mozzarella. Halve olives and quarter mozzarella balls.
- Roast tomatoes and peppers: Arrange tomatoes and peppers on a sheet pan (with tomatoes cut side up) and drizzle with olive oil, salt, and pepper. Roast for 10 minutes. Allow to cool slightly.
- Make the dressing: combine yogurt, lemon juice, mustard, olive oil, Italian seasoning and salt and pepper in a jar or bowl and mix well.
- Add pasta back to large pot and add all other ingredients. Toss until well mixed.
- Serve warm, chilled, as a side or as a main with chicken, fish, sausage.
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