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Bow Tie Pasta Salad
Made with Italian dressing and lots of veggies, this bow tie pasta salad is an easy and tasty side dish that is perfect for BBQs or summer picnics. But it can also be dressed up with black and white bowties for a more formal occasion.
Course
Salad
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
servings
Calories
213
kcal
Author
Wanda Simone
Equipment
1 saucepan
1 collander
1 large bowl
knife
Ingredients
12
to 16 ounces
zebra (or regular) bow tie pasta
½
yellow bell pepper
chopped
½
orange bell pepper
chopped
½
red bell pepper
chopped
1
English cucumber
chopped
2
green onions
chopped
1
6-ounce can
black olives
chopped in half
4
ounces
crumbled goat cheese
1
cup
Italian dressing
Instructions
Follow the instructions on the package to cook the pasta in a large pot of boiling water until al dente. It should be soft but not mushy.
Pour it into a collander over the sink and run cold water over it.
Let the pasta cool completely.
Add the pasta, chopped vegetables, olives and goat cheese to a large bowl.
Pour in ¾ cup to 1 cup of Italian dressing (or to taste). Toss to combine.
Cover and store in the refrigerator until ready to serve.
Notes
Any of the vegetables can be adjusted to taste or eliminated.
Add 1/2 cup cherry tomatoes chopped in half if desired.
Substitute feta, blue cheese or mozzarella for the goat cheese. Or eliminate the cheese altogether.
To make the pasta salad ahead of time, save 1/2 cup of the Italian dressing to mix in just before serving. This keeps the flavor fresh.
Pasta salad can be covered and stored in the refrigerator for up to 5 days.
Nutrition
Serving:
1
serving
|
Calories:
213
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
527
mg
|
Potassium:
165
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
551
IU
|
Vitamin C:
23
mg
|
Calcium:
39
mg
|
Iron:
1
mg