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.
- 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
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.