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.
Servings: 6
Calories: 420kcal
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)
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