Mediterranean Bow Tie Pasta Salad

What makes our bow tie pasta salad so special? More vegetables, mini bow tie pasta, and a burst of Mediterranean flavors!

This irresistible salad gets so many compliments when we bring it to potlucks or barbecues, and it’s so pretty on a buffet table. There’s no mayo in the mix, so you don’t have to worry about it sitting out on hot days, either.

Mediterranean Flavor in Every Bite

We love this salad because of its colorful ensemble of zucchini, artichoke hearts, feta cheese, red peppers, black olives, cherry tomatoes, and fresh herbs. This recipe is not just a feast for the eyes; it’s a full-on festival for the taste buds!

Bow tie pasta (farfalle) is the perfect shape for catching and holding onto the rich flavors of the Italian dressing and mix-ins, and mini bow tie pasta (farfalline) is the perfect size. 

We like the mini pasta, which is about half the size of the regular bow tie, because it cooks up closer to the size of the chopped vegetables, making it easier to get ‘that perfect bite’ every time.

You’ll find a healthier pasta-vegetable ratio in our recipe. More vegetables mean more fiber and less pasta means less dressing is needed to keep the salad moist and delicious. This way, you have a healthier side dish with the classic flavors you love. 

RECIPE STEP-BY-STEP

1. Cook the pasta. Drain and rinse the pasta with cold water—this is important to prevent the pasta from continuing to cook. Let the pasta cool completely.
2. Slice and saute the garlic in olive oil to toast. Finely chop the toasted garlic and reserve 1 teaspoon of the garlic for the dressing.
3. Toss the pasta, tomatoes, zucchini, artichoke hearts, bell pepper, olives, red onion, fresh herbs, and toasted garlic in a bowl until well combined. 
4. Top off the garlic oil with enough olive oil to make 1/2 cup for the dressing.
5. Shake the oil, red wine vinegar, dry herbs, reserved toasted garlic, salt, and pepper in a cruet (or whisk in a bowl) until well combined. Taste and add sugar, as desired. 
6. Fold in the mozzarella and feta cheese with enough of the dressing to coat well (start with 3-4 tablespoons). Taste and add more dressing as needed. (Store leftover dressing in the fridge.) Allow the salad to sit for 20 minutes or longer to meld flavors.  

TOP TIP: As the pasta salad sits, the pasta absorbs the dressing and can become dry. If prepping ahead, toss in more dressing before serving to freshen the salad.

Creative Ways to Serve Pasta Salad

This salad is versatile enough to serve as a refreshing side dish at your next barbecue, a hearty main with added protein, or prepped for lunches all week.

• Side Dish: It shines alongside summer grilling or for backyard barbecues and picnics!
• Main Dish Salad: For a complete meal, top with a favorite protein, such as roasted or grilled chicken, shrimp scampi, pulled pork or ham, grilled steak, salami, a hard-boiled egg, or roasted chickpeas.
• Meal Prep for Lunches: Keep the mixed salad ingredients and dressing separate, which will last for a week in the fridge. Portion the salad into meal prep containers, then apply the dressing fresh to enjoy. Mix with arugula or spinach to bulk it up for lunches, too.
• Leftovers: Top a pizza or mix into an egg casserole.

Gluten-Free Options

• Gluten-free pasta is available in various grains and shapes; this is the closest 1:1 substitution in taste and texture. Note that gluten-free pasta’s texture does not hold up as long as regular pasta and can become dry or even soggy after 24-48 hours. Enjoy the salad within 1-2 days for best results.
• Buckwheat groats are a tasty alternative to using pasta in this salad for a gluten-free alternative.
• Roasted chickpeas are high in protein and bring a hearty texture, making them a hearty alternative to pasta. Toasting the chickpeas first will enhance their flavor and dry out the surface for the dressing to cling to.  

RECIPE TIPS & VARIATIONS

• Substitute leftover grilled vegetable medley for the vegetables listed 
• Substitute carrots, peas, broccoli, or some combination for the zucchini
• Substitute fontina, gouda, or Swiss cheese for the mozzarella
• Substitute cotija or shaved Romano for the feta
• Substitute kalamata or Castelvetrano olives for the black olives
• Substitute roasted garlic from the deli bar for the toasted garlic
• Substitute arugula for the basil or parsley
• Substitute hearts of palm for artichoke hearts
• Substitute any favorite pasta for the mini bow tie pasta
• Make-ahead—Mix the salad ingredients and the dressing, then store them separately in the fridge for up to 5 days. Dress the salad 20 minutes before serving. 

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Mediterranean Bow Tie Pasta Salad

Tender pasta and fresh vegetables tossed with homemade Italian dressing for a classic summertime picnic or barbecue side dish salad.

Prep Time45 minutes mins

Cook Time15 minutes mins

Total Time1 hour hr

Course: Lunch, Main Dish, Side Dish

Cuisine: Italian American

Servings: 6

Author: Judy Purcell

Cook ModePrevent your screen from going dark

Ingredients

FOR THE SALAD

• ▢ 8 ounces mini bow tie pasta , cooked and drained
• ▢ 1 tablespoon salt , for the pasta water
• ▢ 5 cloves garlic , sliced and toasted
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 1 cup halved grape tomatoes
• ▢ 1 cup diced zucchini
• ▢ 1 cup diced yellow summer squash
• ▢ 1 cup chopped artichoke hearts , drained and chopped
• ▢ 1/2 cup diced red bell pepper
• ▢ 3/4 cup sliced black olives , drained
• ▢ 1/4 cup red onion , chopped fine
• ▢ 1/4 cup fresh parsley , chopped
• ▢ 1/4 cup fresh basil , chopped
• ▢ 1/2 cup crumbled feta cheese
• ▢ 1/2 cup cubed mozzarella , 1/4-inch dice

FOR THE DRESSING

• ▢ 1/3 cup extra-virgin olive oil , plus the oil from toasting the garlic
• ▢ 1/4 cup red wine vinegar
• ▢ 2 teaspoons dry Italian herb blend
• ▢ 1 teaspoon toasted garlic (from the 5 toasted, sliced cloves)
• ▢ 1/2 teaspoon sea salt
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 1/4 teaspoon crushed red pepper
• ▢ Sugar , to taste — (I use 1 teaspoon coconut palm sugar)

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Instructions

• Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Cook the pasta according to the package directions. Drain and rinse the pasta with cold water—this is important to prevent the pasta from continuing to cook. Let the pasta cool completely.
• While the pasta is cooking, saute the sliced garlic in 2 tablespoons of olive oil over low heat until the edges begin to brown. Transfer the garlic to a cutting board with a slotted spoon, and pour the remaining oil from the skillet into a heat-safe 1/2-cup measuring cup to cool. Finely chop the garlic and reserve 1 teaspoon of the garlic for the dressing.
• Toss the cooled pasta, tomatoes, zucchini, artichoke hearts, bell pepper, olives, red onion, fresh herbs, and all but 1 teaspoon of the toasted garlic together in a bowl until well combined.
• Take the 1/2 measuring cup with the warm garlic olive oil and fill it the rest of the way with olive oil so you have 1/2 cup of oil.
• Add the oil, red wine vinegar, dry herbs, reserved toasted garlic, red pepper flakes, salt, and pepper to a cruet and shake the dressing ingredients (or whisk in a bowl) until well combined. Taste and add sugar, as desired.
• Fold in the mozzarella and feta cheese with enough of the dressing to coat well (start with 3-4 tablespoons). Taste and add more dressing as needed. (Store leftover dressing in the fridge.) Allow the salad to sit for 20 minutes or longer to meld flavors.

Notes

Tips & Variations:

• Substitute leftover grilled vegetable medley for the vegetables listed 
• Substitute carrots, peas, broccoli, or some combination for the zucchini
• Substitute fontina, gouda, or Swiss cheese for the mozzarella
• Substitute cotija or shaved Romano for the feta
• Substitute kalamata or Castelvetrano olives for the black olives
• Substitute roasted garlic from the deli bar for the toasted garlic
• Substitute arugula for the basil or parsley
• Substitute hearts of palm for artichoke hearts
• Substitute any favorite pasta for the mini bow tie pasta
• Make-ahead—mix the salad ingredients and the dressing then store separately in the fridge for up to 5 days. Dress the salad 20 minutes before serving.  
• TOP TIP: As the pasta salad sits, the pasta absorbs the dressing and can become dry. If prepping ahead, toss in more dressing before serving to freshen the salad.

Nutrition

Calories: 420kcal | Carbohydrates: 38g | Protein: 11g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 18mg | Sodium: 2157mg | Potassium: 349mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1157IU | Vitamin C: 31mg | Calcium: 160mg | Iron: 2mg

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