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

Cook Time 10

Total Time 25

Servings servings

Calories 213kcal

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.
12 to 16 ounces zebra (or regular) bow tie pasta
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.
½ yellow bell pepper, ½ orange bell pepper, ½ red bell pepper, 1 English cucumber, 2 green onions, 1 6-ounce can black olives, 4 ounces crumbled goat cheese
Pour in ¾ cup to 1 cup of Italian dressing (or to taste). Toss to combine.
1 cup Italian dressing
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