Description
A vibrant bow‑tie pasta salad bursting with fresh vegetables, tangy vinaigrette, and briny olives. Perfect for picnics, potlucks, or a light summer meal.
Ingredients
Scale
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon freshly ground black pepper
- 1 small red onion, thinly sliced
- 1 pound dried farfalle pasta
- 1 pint grape tomatoes, halved
- 1 medium orange bell pepper, diced
- 1 medium zucchini, diced
- 1 medium yellow summer squash, diced
- 1 (about 4-ounce) can sliced black olives, drained
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice, optional
Instructions
- Cook farfalle pasta in salted boiling water until al dente, then drain and rinse under cold water.
- Whisk together olive oil, red wine vinegar, dried oregano, Dijon mustard, kosher salt, and black pepper to make the dressing.
- In a large bowl combine the cooled pasta, grape tomatoes, orange bell pepper, zucchini, yellow summer squash, red onion, and black olives.
- Pour the dressing over the mixture and toss to coat evenly.
- Stir in fresh parsley and lemon juice, then season with additional salt and pepper if needed.
- Refrigerate for at least 30 minutes before serving; serve chilled or at room temperature.
Notes
Can be served chilled or at room temperature; makes a great make‑ahead side.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: bow tie pasta salad,Italian,pasta salad,summer recipe,vegetable salad