In this Italian Bowtie Pasta Salad, colorful veggies are tossed with cooked bowtie pasta, Genoa salami, Parmesan cheese and a super simple Italian dressing for the ultimate summer pasta salad! Quick and easy to whip up and incredibly fresh and delicious! This recipe yields 12 (1-cup) servings.

Italian Bowtie Pasta Salad

I have always been and will forever be a pasta salad fan.

I first had a similar version of this Italian pasta salad years ago when our girls played softball. Most weekends we were at an all-day tournaments and so us parents would contribute to a meal that would feed everyone. This was one of the many incredible dishes there that day.

After the weekend was over; tender bowtie noodles, colorful chopped veggies and Genoa salami generously coated in Italian dressing stalked my waking thoughts. And me being me, I had to recreated it or else it would haunt me until I did.

Italian Bowtie Pasta Salad

Behold, your new favorite italian pasta salad recipe.

Ingredients for Italian Bowtie Pasta Salad

To Make This Italian Bowtie Pasta Salad You Will Need:

for the italian vinaigrette:

  • garlicAdds distinct punchy flavor.
  • italian seasoning – Use homemade or store-bought.
  • red pepper flakesAdds flavor and a subtle spicy kick.
  • kosher saltEnhances the flavor of this dressing.
  • black pepperAdds some subtle bite and flavor.
  • red wine vinegar – For a touch of tangy acidity.
  • olive oilAdds richness and flavor.

for the pasta salad:

  • bowtie pastaOr any smaller pasta shape will work.
  • cherry tomatoesI personally like these so much better than grape tomatoes, but feel free to use those instead.
  • yellow and orange bell peppersAdds flavor and fresh crisp texture.
  • broccoliCut into tiny florets just a little bit smaller than bite-size.
  • Genoa salamiI use Boars Head (not sponsored) but use your favorite.
  • parmesanTry to use freshly grated or add small chunks of parmesan and pulse in your food processor.

add dressing ingredients to a jar..

Make The Vinaigrette:

In a glass jar or container (with a tight-fitting lid), grate in a clove of garlic and add in 1 teaspoon of Italian seasoning, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Next, pour in 1/4 cup of red wine vinegar and 6 tablespoons of good quality olive oil.

combined italian dressing

Secure the lid tightly and shake until combined. Set off to the side.

pot of water boiling


Meanwhile, fill a pot with water and bring to a boil.

dired bowtie pasta in a bowl

Once the water is at a rolling boil, add in a small palmful of sea salt and give it a stir before adding 1 pound of (dried) bowtie pasta. Follow the instructions on the package, cooking the pasta until al dente.

drain and rinse pasta.

Once fully cooked, drain and instantly rinse with cold water. Doing this rinses off any of the starch clinging to the pasta, which in turn keeps the pasta from sticking together. It also halts any further cooking and cools the pasta down so you can quickly make the salad.

I only ever rinse pasta for cold salads. I believe it’s considered a culinary sin otherwise.

prepped salad ingredients in bowl

Build The Pasta Salad:

Add the cooled, cooked pasta to a large bowl. Next add in 8 ounces of halved cherry tomatoes, 1 small diced yellow and orange bell pepper, 4 ounces broccoli – cut into small florets, 6 ounces diced Genoa salami and 1/3 cup grated parmesan cheese.

Pour in all of the dressing

Pour in half of the dressing.

toss pasta salad with dressing

Give it a toss and taste to check for seasoning. Adding an extra pinch or two of kosher salt, if desired.

Once combined, cover tightly and refrigerate until ready to serve.

Italian Pasta Salad

Right before serving, I toss it with the remaining dressing, a few grinds of freshly ground black pepper and a small sprinkle of Parmesan cheese.

Italian Bowtie Pasta Salad

This is the absolute BEST Italian Bowtie Pasta Salad!

It’s colorful, simple and delicious! And most importantly, loved by every single soul in my household. Even though both my kids pick out the tomatoes, which just happen to be my favorite part. So I just make them add their tomatoes to my plate.

Can This Italian Pasta Salad Be Made In Advance?

Absolutely! Follow the instructions and toss with the remaining half of the dressing right before serving.

Italian Pasta Salad


  • In a bowl combine 2 teaspoons avocado oil, juice of 1/2 a lemon, 1 tablespoon Italian seasoning, 1/2 teaspoon garlic powder, a few pinches of red pepper flakes and 3/4 teaspoon of salt.
  • Toss in 1 to 1-1/4 pounds thin-cut, boneless skinless chicken breasts and marinate on your counter for 30 minutes. Grill 4 to 6 minutes on both sides (depending on thickness) or until fully cooked.
  • Let rest for 5 to 6 minute before slicing and/or dicing and adding it to the pasta salad.


Click Here For More Pasta Salad Recipes!

Italian Pasta Salad

Enjoy! And if you give this Italian Bowtie Pasta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Italian Pasta Salad

Italian Bowtie Pasta Salad
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Yield: 12 servings

Italian Bowtie Pasta Salad

In this Italian Bowtie Pasta Salad, colorful veggies are tossed with cooked bowtie pasta, Genoa salami, Parmesan cheese and a super simple Italian dressing for the ultimate summer pasta salad! Quick and easy to whip up and incredibly fresh and delicious! This recipe yields 12 (1-cup) servings.



  • 1 clove garlic, grated
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 6 tablespoon olive oil


  • 16 ounces bowtie pasta
  • sea salt, for salting pasta water
  • 8 ounces cherry tomatoes, halved
  • 4 ounces broccoli, cut into small florets (tough stems discarded or composted)
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup diced orange bell pepper
  • 6 ounces genoa salami, diced small
  • 1/3 cup grated Parmesan cheese, plus more for serving



  • In a glass jar or container with a tight-fitting lid; add garlic, Italian seasoning, red pepper flakes, salt and pepper.
  • Secure the lid and vigorously shake to combine. You will need to shake again before using.


  • Bring a large pot of water to a rolling boil. Once boiling, stir in a palmful of sea salt and add in the dry pasta. Follow the package directions and cook to al dente. Drain into a colander and rinse with cold water.
  • In a large bowl, combine the cooked (drained and cooled) pasta, tomato halves, broccoli florets, diced peppers and cubed salami. Pouring in half of dressing and 1/3 cup of Parmesan cheese.
  • Taste and season with more salt if needed. Then cover and refrigerate until ready to serve.
  • Right before serving; I pour in the remaining Italian vinaigrette, a few turns of fresh black pepper and sprinkle about 1 to 2 more tablespoons of crumbled Parmesan over top.


Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.
Serving: 1cup, Calories: 284kcal, Carbohydrates: 31g, Protein: 10g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 14mg, Sodium: 476mg, Potassium: 248mg, Fiber: 2g, Sugar: 2g, Vitamin A: 410IU, Vitamin C: 32mg, Calcium: 46mg, Iron: 1mg