Description
This veggie packed Italian Bow Tie Pasta Salad also features chopped salami and marinated mozzarella balls, all topped with a simple, homemade Italian vinaigrette!
Ingredients
For the salad:
- 1/2 pound (227g) dry bow tie pasta (about 3 cups)
- 1 cup cherry tomatoes, halved
- 1 cup pitted black olives, halved
- 1 cup chopped or sliced cucumber
- 1 cup mini mozzarella balls/bocconcini (see notes)
- 1 medium sized yellow bell pepper, chopped
- 1/2 cup chopped genoa salami
- 1/2 cup chopped peperoncini peppers
- 1/2 medium sized red onion, thinly sliced
- 2 cups arugula, packed
- 1/2 cup fresh basil, chopped
For the Italian vinaigrette:
- 1/3 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (about 1/2 large lemon)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Italian seasoning (see notes)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
Instructions
- Cook the pasta according to package instructions. (It’s best to cook it al dente to prevent the pasta from getting mushy in the salad). Drain, rinse with cold water and drain again. Set aside to fully cool.
- In a small bowl, whisk together the vinaigrette ingredients or add to a small jar and shake until combined.
- In a large bowl, add the pasta and remaining salad ingredients. Pour the vinaigrette over the top and toss everything together until well coated.
- Cover and chill in the fridge for a few hours before serving.
Notes
- While you can keep them plain, I like to use marinated mozzarella balls for this recipe. You can buy them or make them yourself. To make, whisk together 1/2 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 cloves minced garlic, 1 tablespoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon crushed red pepper flakes. Add 1 cup of mozzarella balls to the mixture and toss to coat. Marinate in the fridge for 1-2 hours before using.
- This salad is best made at least a few hours in advance so the pasta and other ingredients have a chance to absorb the vinaigrette. If you’re making it more than a few hours in advance, wait to add the basil and arugula as they will wilt. You may also want to reserve some vinaigrette or make a little extra to stir into the salad before serving. (The longer the salad sits in the fridge, the more the pasta will absorb the vinaigrette).
- The Italian seasoning I use in this recipe is a mix of herbs only including marjoram, thyme, rosemary, savory, sage, oregano and basil. It does not include additional salt, sugar, garlic powder or other spices.
