Bow-Tie Pasta Salad

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.

Quality Bow-Tie Pasta Pasta for Salad

Here are a few of the best brands out there:

Rummo Farfalle — Exceptional al dente texture thanks to slow drying and high-quality durum wheat; holds its shape and grips sauces beautifully (great for pesto and creamy sauces).

De Cecco Farfalle — A classic, reliable Italian staple with a slightly rough surface that clings well to sauce; versatile and consistently good for everyday cooking.

Garofalo Farfalle — A more premium option with rich flavor and firm bite; ideal when you want a sturdier pasta that shines in more refined dishes or pasta salads.

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, about 8-12 minutes. 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

Cool pasta and then 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.

What To Make With Bowtie Pasta

Here are a few ideas for sides or proteins to add to this dish!

Garlic bread or focaccia — warm, toasty bread pairs perfectly with a fresh, herby pasta salad.

Grilled chicken or Italian sausage — an easy protein add-on if you want to turn the salad into a full meal.

Caprese skewers or a simple green salad — keeps the Italian flavors light and fresh.

Grilled vegetables (zucchini, bell peppers, asparagus) — smoky, seasonal sides that complement the salad nicely.

Fresh fruit or melon with prosciutto — a refreshing contrast, especially for summer meals.

Cheese and antipasti board (olives, salami, artichokes) — great for entertaining alongside the pasta salad.

More KERF recipes:

• Dill Pickle Pasta Salad
• Taco Pasta Salad
• Tuna Pasta Salad
• Coffee Protein Shake
• Cottage Cheese Recipes

More Cold Bow Tie Pasta Recipes

Bow Tie Pasta Salad (Savory Nothings) — A colorful, classic-style pasta salad with salami, veggies, mozzarella, and zesty Italian dressing.

15-Minute Mediterranean Pasta Salad (Fork in the Kitchen) — A quick, fresh bow-tie salad with feta, crisp vegetables, and a Greek-inspired vinaigrette.

Bow-Tie Antipasto Pasta Salad (My Turn for Us) — A hearty antipasto version loaded with salami, pepperoni, olives, and mozzarella.

Cold Bowtie Pasta Salad with Feta & Spinach (Daisybeet) — A lighter option featuring spinach, roasted tomatoes, olives, and pesto.

Bow Tie Pasta Salad with Lemon Vinaigrette (The Cozy Apron) — Bright and fresh with peas, herbs, feta, and a tangy lemon dressing.