Easy Bow Tie Italian Pasta Salad (Print version)
A bright make-ahead bow tie pasta salad loaded with salami, mozzarella, and fresh veggies in a tangy Italian vinaigrette.
# Ingredients:
For the salad
01 -
12 oz (340 g) dry bow tie (farfalle) pasta
02 -
4 oz (115 g) dry Italian salami, diced
03 -
8 oz (225 g) mozzarella pearls, drained
04 -
2 cups (300 g) cherry tomatoes, halved
05 -
1 large red bell pepper, diced
06 -
1/2 English cucumber, peeled, seeded, and diced
07 -
1/2 cup (75 g) black olives, sliced
08 -
1/4 cup (40 g) red onion, finely minced
09 -
1/2 cup (45 g) freshly grated parmesan
10 -
1/4 cup fresh basil, chopped
11 -
2 tablespoons fresh parsley, chopped
For the dressing
12 -
1/3 cup (80 ml) extra-virgin olive oil
13 -
1/4 cup (60 ml) red wine vinegar
14 -
2 cloves garlic, minced
15 -
1 teaspoon Italian seasoning
16 -
1 teaspoon Dijon mustard
17 -
1 teaspoon honey
18 -
1/2 teaspoon kosher salt
19 -
1/4 teaspoon black pepper
# Instructions:
01 -
Boil the bow ties in well-salted water until just past al dente, about 10-12 minutes. Drain, rinse under cold water, and toss with 1 teaspoon olive oil to prevent sticking.
02 -
In a jar, combine olive oil, red wine vinegar, garlic, Italian seasoning, mustard, honey, salt, and pepper. Shake vigorously until emulsified.
03 -
Halve the tomatoes, dice the pepper and cucumber, slice the olives, mince the onion, and cube the salami while the pasta cools.
04 -
In a large bowl, combine cooled pasta, vegetables, salami, and mozzarella. Pour over the dressing and fold gently.
05 -
Fold in basil, parsley, and parmesan. Taste and adjust salt or vinegar as needed.
06 -
Cover and refrigerate for at least 30 minutes, or up to overnight, before serving.
# Good to know:
01 -
Best served cold or at cool room temperature.
02 -
Toss again after chilling because the dressing settles.