Italian Bow Tie Pasta Salad
A delightful mix of tender bow tie pasta, crisp vegetables, and a zesty dressing, perfect for any occasion.
Ingredients
For the Base
- 8 ounces bow tie pasta Can substitute with fusilli or rotini.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 cup bell peppers, diced
- 1/4 cup red onion, finely chopped
For the Sauce
- 1/3 cup olive oil Can use a lower-fat oil for a lighter option.
- 2 tablespoons red wine vinegar Substitutable with white wine or apple cider vinegar.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
To Serve
- Fresh basil for garnish
Instructions
Cooking the Pasta
- Cook the bow tie pasta according to package instructions. Drain and rinse under cold water to cool it down.
Combining Ingredients
- In a large bowl, combine the cooked pasta with the halved cherry tomatoes, diced cucumber, sliced black olives, diced bell peppers, and finely chopped red onion.
Making the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until well combined.
Tossing the Salad
- Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
Garnishing and Serving
- Garnish with fresh basil and serve chilled for the best flavor.
Notes
This salad holds up well for meal prep. Best served chilled. Adjust seasoning before serving as flavors can mellow when chilled.