Italian Bowtie Pasta Salad

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Bowtie pasta salad is a reliable choice for potlucks, summer barbecues, and picnics—the farfalle shape holds dressing beautifully, and the Italian flavors feel refreshing without being heavy.

This version keeps things straightforward: fresh mozzarella, cured meats, bright peppers, and a clean vinaigrette.

Plan ahead: this salad absorbs dressing as it sits, so it benefits from chilling and from having slightly more dressing than you think necessary.

Why You’ll Love It

  • The bowtie shape holds dressing in its folds better than straight pasta shapes do.
  • Fresh mozzarella and basil taste good even after the salad has been made a few hours ahead.
  • You can prep everything except the fresh basil the night before.
  • It works equally well for a weeknight dinner or a crowd-sized potluck.

Ingredients

For the Pasta and Mix-Ins

1 lb farfalle (bowtie) pasta, 1 cup cherry tomatoes (halved), 1/2 cup sliced black olives, 1/2 cup diced salami or pepperoni, 1/2 cup diced fresh mozzarella, 1/2 red onion (diced), 1/2 cup roasted red peppers (jarred, diced), 1/2 cup fresh basil (torn or sliced).

For the Dressing

1/3 cup olive oil, 3 tbsp red wine vinegar, 1 tsp Italian seasoning, 1 clove garlic (minced), 1 tsp Dijon mustard, salt and black pepper to taste.

Steps

Cook the farfalle according to package directions until al dente, then drain and rinse under cold water until fully cooled.

Whisk together the olive oil, red wine vinegar, Italian seasoning, minced garlic, and Dijon mustard in a small bowl; season with salt and pepper.

Combine the cooled pasta, tomatoes, olives, salami, mozzarella, red onion, and roasted red peppers in a large bowl.

Pour the dressing over the pasta mixture and toss until everything is evenly coated.

Cover and refrigerate for at least 1 hour, preferably 2 to 3 hours.

Just before serving, add the fresh basil and toss again; taste and adjust seasoning or add a splash more olive oil and vinegar if the salad feels dry.

Helpful Tips and Substitutions

The pasta will absorb dressing as it chills, so don’t be stingy with the dressing at the start—a drying out is the most common potluck mistake with pasta salad.

If you’re making this more than a few hours ahead, keep the fresh basil separate and add it just before serving so it stays vibrant.

Swap the black olives for kalamata if you prefer, or trade the salami for prosciutto, capicola, or skip the cured meat entirely for a vegetarian version.

For a creamier salad, add a few spoonfuls of pesto or substitute part of the vinegar with a high-quality balsamic.

If you can’t find fresh mozzarella, use small cubes of provolone or whole cherry-sized fresh mozzarella balls.

Serving Ideas

Serve as a side at a summer cookout or bring it as a potluck dish.

Pair it with grilled chicken, a simple margherita pizza, or crusty bread for a complete meal.

For a protein-forward dinner, add grilled shrimp or white beans on top and serve over a bed of greens.

It also works as a light lunch throughout the week—store it in an airtight container and eat it straight from the fridge.

Looking for more Italian-inspired recipes? Try our Greek Ground Beef Quinoa Bowl with Feta and Tzatziki for another fresh, flavor-packed salad.

Make-Ahead and Storage

You can prepare the pasta, vegetables, and dressing up to one day in advance; keep them in separate, covered containers.

Combine everything except the fresh basil up to 4 hours before serving, then cover and refrigerate.

The finished salad keeps refrigerated in an airtight container for up to 3 days, though it’s best within the first 2 days.

To refresh a day-old salad, add another small splash of olive oil and vinegar before serving.

Do not freeze; the pasta and vegetables lose their texture.

Final Notes

Farfalle is the star here—its shape makes a real difference—but you can use penne or fusilli if that’s what you have on hand.

Keep it simple: this recipe shines because the ingredient quality matters more than complexity.

Here are some essentials that make this recipe easier:

This pasta salad works whether you’re feeding a crowd or just yourself for weeknight dinners.

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