Bow Tie Pasta Salad is a delightful and versatile dish perfect for summer gatherings, picnics, or light lunches. With its vibrant colors and fresh ingredients, this salad not only tantalizes your taste buds but also elevates any meal.
Ingredients
Scale:
2 cups uncooked bow tie pasta (farfalle)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup bell pepper, diced (red, yellow, or green)
1/4 cup red onion, finely chopped
1 cup chickpeas, drained and rinsed (optional)
1 cup mozzarella balls or cubed cheese (optional)
1/4 cup fresh basil, chopped
1/4 cup parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add 2 cups of bow tie pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
While the pasta is cooking, whisk together 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, salt, and pepper in a small bowl. Set aside for the flavors to meld.
Dice the cucumber, halve the cherry tomatoes, chop the bell pepper, and finely chop the red onion. Place all the vegetables in a large mixing bowl.
Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process and cool it down.
Add the cooled pasta to the bowl with the chopped vegetables. If using, incorporate chickpeas and mozzarella. Gently toss to combine.
Pour the prepared dressing over the pasta salad and toss until everything is evenly coated. Add chopped basil and parsley, mixing gently.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
