Bow Tie Pasta Salad was the first thing I made after a long, busy afternoon, and the fresh aroma of basil, zesty dressing, and salty salami instantly made the kitchen feel inviting again.
The combination of tender farfalle pasta, crisp vegetables, creamy mozzarella, and bold Italian flavors creates a dish that feels both comforting and refreshing. I especially love how every bite gives a little contrast — juicy cherry tomatoes, crunchy broccoli, savory salami, and smooth cheese all coated in a tangy dressing.
What makes this Bow Tie Pasta Salad stand out is how easy it is to prepare while still tasting like something from a deli counter or summer gathering. I chilled mine for an hour before serving, and the flavors blended together beautifully.
It tasted even better after sitting in the fridge, making it perfect for meal prep, picnics, or family dinners. Whether you serve it as a side dish or a complete meal, this pasta salad brings bright flavor and satisfying texture to the table every single time.
Key Ingredients in Bow Tie Pasta Salad
1 (16-oz) box bow tie (farfalle) pasta
1-2 cups zesty Italian dressing (8–16 oz; store-bought or homemade (see note))
8 oz cherry tomatoes (halved)
4 oz broccoli (chopped into small florets (chop stems too if you like))
1 yellow bell pepper (diced)
1 lb salami (chopped)
½ cup shredded Parmesan cheese
1 (8-oz) container fresh mozzarella balls ((use small pearls or halve larger ones))
1 (2.25-oz) can sliced black olives (drained)
¼ cup chopped fresh basil or parsley
How to Make Bow Tie Pasta Salad Step-by-Step
-Bring a large pot of salted water to a boil and cook the bow tie pasta according to package directions until al dente.
-Drain the pasta and rinse it under cold water to stop the cooking process and remove extra starch.
-Transfer the cooled pasta to a large mixing bowl and toss it with 1 cup of zesty Italian dressing while still slightly warm.
-Add the halved cherry tomatoes, chopped broccoli florets, diced yellow bell pepper, chopped salami, shredded Parmesan cheese, mozzarella balls, and sliced black olives.
-Sprinkle in the fresh basil or parsley and gently toss everything together until evenly coated.
-Cover the bowl and chill the pasta salad in the refrigerator for at least 1 hour to allow the flavors to blend together.
-Before serving, toss the salad once more and add another ¼ to ½ cup dressing if the pasta has absorbed too much moisture.