I never thought I’d be so excited about pasta salad. But here I am, a year later, still making the same recipe over and over. It’s become my go-to for summer gatherings, potlucks, and even lazy weeknight dinners.
This bowtie pasta salad has ruined all other pasta salads for me. The dressing is tangy and zesty, with just the right kick. Every time I serve it, people can’t stop raving about it. I’ve lost count of how many times I’ve been asked for the recipe.
What makes it so special? It’s all about the mix of flavors and textures. Crisp veggies, creamy cheese, and al dente pasta come together in perfect harmony. And don’t get me started on the dressing – it’s a game-changer. I’ve even caught myself sneaking spoonfuls straight from the jar!
Exact Ingredients (+ Possible Substitutes)
Let me spill the beans on my go-to pasta salad recipe! Here’s what you’ll need:
• 1 pound bowtie pasta (or any fun shape you love)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
For the zippy dressing that’ll make your taste buds dance:
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
Now, let’s talk swaps! Not a fan of bowties? Any short pasta will do. I’ve used rotini, and it was just as delightful. Veggie-wise, feel free to toss in some bell peppers or swap the cucumber for zucchini.
Can’t find kalamata olives? Regular black olives work in a pinch. And if you’re not feeling the feta, try some fresh mozzarella balls instead. Trust me, it’s still mouthwatering!
The dressing is pretty perfect as is, but if you’re out of red wine vinegar, balsamic can step in. Just be prepared for a slightly sweeter twist!
Instructions
Let me walk you through making this amazing pasta salad! First, cook your bowtie pasta according to the package directions. I like mine al dente for a little bite.
While the pasta cooks, chop up your veggies. I go for cucumbers, tomatoes, and red onion. The crunch is so satisfying!
Now for the star of the show – the dressing! Mix olive oil, red wine vinegar, lemon juice, garlic, and herbs in a jar. Shake it up like you’re dancing in the kitchen. It’s zippy and bright!
Drain the pasta and rinse with cold water. Toss it in a big bowl with the veggies and about half the dressing. The pasta soaks up all that yummy flavor.
Pop it in the fridge for at least an hour. Before serving, add the rest of the dressing and give it a good stir. I promise, people will be asking for the recipe after one bite!
This bowtie pasta salad is my go-to for potlucks and picnics. It’s always a hit!
Tips, Tricks & Storing
I’ve made this pasta salad so many times, I’ve picked up a few tricks along the way. First, don’t skimp on the dressing! It’s the star of the show. I always make extra and keep it on the side.
When mixing, I like to use about half the dressing at first. Then I toss it all together and save the rest for just before serving. It’s magic! The pasta soaks up all that yummy flavor, but still stays nice and slick.
Here’s a little secret: I aim for a 50:50 ratio of pasta to other ingredients. It makes the salad more of a meal and, let’s be honest, way more fun to eat!
Storage is key, folks. If your salad has mayo or dairy dressing, it’ll last about 2-3 days in the fridge. But if you’re using a vinaigrette? You’ve got 3-5 days of deliciousness ahead!
Oh, and here’s a pro tip: chop everything about the same size as your pasta. It’s like a little pasta party in every bite!