Bow Tie Pasta Salad
This colorful Bow Tie Pasta Salad recipe is as delicious as it is vibrant! Packed with veggies like bell peppers, broccoli, tomatoes, and olives, this pasta salad with roasted veggies is the perfect summer side dish or light lunch.
Love simple summer side dishes? Then try my Japanese Cucumber Salad and my Homemade Pea Salad!
Quick Navigation
Homemade Pasta Salad with Roasted Vegetables
This Bow Tie Pasta Salad recipe is easy, delicious, and packed with fresh veggies. It’s a light side dish perfect for summertime and meal prepping! Make this to bring to your next barbecue or get-together with friends and family.
Key Ingredients
You only need a couple pantry staples and a few fresh ingredients to make this easy homemade pasta salad! You’ll need: dry bow tie pasta, broccoli florets, a red bell pepper, a yellow bell pepper, a red onion, cherry tomatoes, black olives, olive oil, and parmesan cheese.
You’ll also need to make my favorite homemade Italian dressing for this pasta salad recipe. and trust me, you’ll want to make it yourself instead of buying something pre-made or off the shelf. It’s easy to do and tastes so much better!
How To Make Bow Tie Pasta Salad
- Start by preheating your oven to 400 degrees. While that’s happening, boil the bow tie pasta until al dente in salted water. Drain, rinse with cold water to stop the cooking process, and set aside. Meanwhile boil pasta in salted water per package instructions. Drain and set aside.
- Next, roast your veggies. Add broccoli, bell peppers and onions to a sheet tray. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat before roasting for 15 minutes or until the vegetables are caramelized and tender.
- Then, make the Italian dressing. (See instructions below.)
- Assemble the pasta salad by adding the cooked pasta, roasted vegetables, tomatoes, and olives to a large bowl. Drizzle in about 1/2 the dressing adding more as needed.
- Serve immediately with parmesan cheese on top! Season to taste with salt and pepper.
How To Make Italian Salad Dressing
To make the best homemade Italian dressing, you’ll need: garlic, Italian seasoning, red wine vinegar, olive oil, dijon mustard, granulated sugar, lemon juice, fresh parsley, parmesan, salt, and freshly cracked black pepper.
Combine all of the Italian dressing ingredients in a small bowl or measuring cup and whisk to combine until emulsified. Season the dressing with salt and pepper to taste before adding to the Bow Tie Pasta Salad.
Variations
- Skip roasting your veggies, and just mix them in raw for added crunch.
- Add some cheese like mini mozzarella balls, crumbled goat cheese, cheddar cheese cubes, diced pepper jack or crumbled feta cheese.
- Mix in some protein like sautéed shrimp, chopped grilled chicken, cured meat like pepperoni, or crumbled bacon.
- Add even more veggies like shredded carrots, sliced or spiralized zucchini, sliced green onions, sugar snap peas, green beans, or roasted asparagus!
- Spice it up with some cayenne pepper, crush red pepper flakes, or diced jalepenos.
- Add some fresh herbs like basil, mint, parsley, dill, or chives!
Tips for making Pasta Salad
- Always salt your pasta water! This helps to flavor the whole dish and is an important step.
- Choose the right pasta: When making pasta salad I always look for a pasta that has lots of nooks and crannies to hold in the dressing. Bow tie, penne and fussili are all great choices!
- Cook pasta just until al-dente: Over cooking your pasta even by just a minute will lead to a soggy pasta salad. The noodles soften as they sit in the dressing.
- Let it soak up dressing: For at least 2 hours or overnight for best results. I always find pasta salad is better the next day. Just keep in mind you may have to add more dressing.
Storage Instructions
Store leftover Bow Tie Pasta Salad with Roasted Veggies in an airtight container in the fridge for up to 5 days. Do not freeze or heat. Best enjoyed cold!
More Side Dish Recipes To Try
- BLT Pasta Salad
- Antipasto Pasta Salad
- Mexican Pasta Salad
- Broccoli Salad
- Grilled Vegetable Panzanella Salad
Bow Tie Pasta Salad
This colorful Bow Tie Pasta Salad recipe is as delicious as it is vibrant! Packed with veggies like bell peppers, broccoli, tomatoes, and olives, this pasta salad with roasted veggies is the perfect summer side dish or light lunch.
Ingredients
- 8 ounces bow tie pasta, uncooked
- 2 cups broccoli, cut into bite size pieces
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 small red onion, diced
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1 2.25 ounce can sliced black olives
- parmesan cheese for serving
Homemade Italian Dressing
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp dijon mustard
- 1 1/2 tsp granulated sugar or honey, or more to taste
- 1 tbsp lemon juice
- 1 tbsp parsley, chopped
- 1 tbsp parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Meanwhile boil pasta in salted water per package instructions. Drain and set aside.
- Add broccoli, bell peppers and onions to a sheet tray. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast for 15 minutes or until the vegetables are caramelized and tender.
- Combine all the Italian dressing ingredients in a small bowl or measuring cup and whisk to combine. Season the dressing with salt and pepper to taste.
- Add the cooked pasta, roasted vegetables, tomatoes, and olives to a large bowl. Drizzle in about 1/2 the dressing adding more as needed.
- Serve immediately with parmesan cheese on top! Season to taste with salt and pepper.
