Bowtie Pasta Salad
This bowtie pasta salad recipe combines farfalle pasta with cherry tomatoes, salami, provolone, and black olives in a red wine vinaigrette. The ridged, folded shape of bowtie pasta traps dressing better than smooth noodles do, so this salad stays seasoned on day three instead of bland and dry.
Equipment
- Large stockpot - for boiling pasta
- Colander - for draining pasta
- Large mixing bowl - for tossing the salad
- Whisk - for the dressing
- Airtight container - for storing leftovers
Ingredients
- 1 pound bow tie pasta - 450g, farfalle
- 1 pint cherry tomatoes - 300g, halved
- 1 medium red bell pepper - diced
- 1/2 medium red onion - finely diced
- 1/2 cup sliced black olives - 75g
- 4 ounces salami - 115g, Genoa salami, diced
- 4 ounces provolone cheese - 115g, cubed
- 1/3 cup grated Parmesan cheese - 35g
- 1/4 cup fresh parsley - 10g, chopped
- 2 cloves garlic - minced
- 1/2 cup extra virgin olive oil - 120ml
- 3 tablespoons red wine vinegar - 45ml
- 1 teaspoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Fill a large stockpot with water, add a generous pinch of salt, and bring to a rolling boil. Add the pasta and stir immediately. Cook according to package directions until al dente, about 10 to 12 minutes.
- Reserve 1/4 cup of pasta water, then drain the pasta in a colander and rinse briefly under cold water to stop the cooking. Shake the colander well to remove excess water.
- Halve the cherry tomatoes, dice the red bell pepper, and finely dice the red onion. Dice the salami and cube the provolone cheese into bite-sized pieces.
- In a small bowl, combine the minced garlic, extra virgin olive oil, red wine vinegar, Italian seasoning, Dijon mustard, salt, and pepper. Whisk until slightly thickened and well combined. Taste and adjust seasoning as needed.
- Transfer the cooled pasta to a large mixing bowl. Pour about two-thirds of the vinaigrette over the pasta and toss well to coat.
- Add the cherry tomatoes, red bell pepper, red onion, black olives, salami, provolone, and Parmesan cheese. Pour the remaining vinaigrette over the top and toss again until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Remove from the fridge and give it one more toss. If the salad looks dry, stir in a splash of the reserved pasta water or a little extra olive oil. Sprinkle with fresh parsley before serving.
Notes
- Salt the pasta water generously. This is your only chance to season the noodles themselves.
- Don't skip the cold rinse. It stops the cooking and prevents the pasta from becoming mushy in the dressing.
- Dress the pasta while it's still slightly warm but not hot, so it absorbs flavor without the dressing breaking.
- Cut the vegetables and meats into pieces roughly the same size as the pasta bows for even bites.
- Taste the vinaigrette before adding it. Vinegar brands vary in acidity, so adjust with more vinegar or oil to your taste.
- Let the salad chill for at least 30 minutes before serving so the flavors have time to meld.
- Add delicate ingredients like fresh basil or mozzarella pearls just before serving instead of during the initial toss.
- Prep the vegetables while the pasta water comes to a boil to save time overall.
- Double the vinaigrette if making the salad a day ahead, since pasta absorbs more dressing the longer it sits.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir in a splash of olive oil before serving leftovers if the salad seems dry.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 38gProtein: 14gFat: 24gSaturated Fat: 7gCholesterol: 25mgSodium: 620mgFiber: 3gSugar: 4g
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