Description
Bow Tie Pasta Salad with bacon, cherry tomatoes, and creamy dressing. Quick, crowd-pleasing, and delicious summer dish!
Ingredients
Scale
- 16 oz (454g) bow tie pasta (farfalle)
- 1 pint (300g) cherry tomatoes, halved
- 1 medium cucumber (about 8 oz/227g), diced
- 1 red bell pepper (about 6 oz/170g), diced
- ½ red onion (about 4 oz/113g), thinly sliced
- 8 oz (227g) fresh mozzarella pearls, drained
- ½ cup (20g) fresh basil leaves, torn
- ¼ cup (10g) fresh parsley, chopped
- ½ cup (120ml) extra virgin olive oil
- 3 tablespoons (45ml) red wine vinegar
- 1 tablespoon (15ml) fresh lemon juice
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Step 1: Cook the Pasta Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and the bow tie pasta. Cook according to package directions but subtract 1 minute from the recommended cooking time for al dente texture. Stir occasionally to prevent sticking. When done, drain thoroughly in a colander and immediately rinse under cold running water, tossing gently until the pasta is completely cooled. Shake off excess water and transfer to a large mixing bowl. Toss with 2 tablespoons of the dressing while still slightly warm.
- Step 2: Prepare the Dressing In a medium bowl, combine the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper. Whisk vigorously until emulsified, or shake in a sealed jar until well combined. Taste and adjust seasoning if needed – the dressing should be slightly more potent than you think necessary as the pasta will mellow the flavors.
- Step 3: Prep the Vegetables Halve the cherry tomatoes, dice the cucumber and bell pepper into ¼-inch pieces, and thinly slice the red onion. If you have time, place the sliced onions in ice water for 10 minutes to reduce their sharpness and crisp them up. Pat all vegetables dry with paper towels to remove excess moisture.
- Step 4: Assemble the Salad Add the prepared vegetables to the bowl with the cooled pasta. Add the mozzarella pearls, torn basil leaves, and chopped parsley. Pour the remaining dressing over the salad and gently toss everything together using two large spoons or salad tongs. Be careful not to break the pasta while mixing. Season with additional salt and pepper to taste.
- Step 5: Chill and Serve Cover the Bow Tie Pasta Salad and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld. Before serving, give it a gentle toss and taste again for seasoning, adding more salt, pepper, or a splash of vinegar if needed to brighten the flavors. Transfer to a serving bowl and garnish with additional fresh herbs if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg