Italian Bowtie Pasta Salad

Colorful veggies are tossed with bowtie pasta, Genoa salami, Parmesan cheese and a super simple Italian dressing for the ultimate Italian Bowtie Pasta Salad! This pasta salad calls for simple ingredients, takes little time to whip up and absolutely delicious!

Course Salads

Cuisine American, Italian

Keyword barbecue, homemade dressing, pasta, salad, side dish, vegetable

Prep Time 10 mins

Cook Time 12 mins

Additional Time 3 mins

Total Time 25 mins

Servings servings

Calories 243

Author Laurie McNamara

Ingredients

FOR THE ITALIAN VINAIGRETTE:

1 clove garlic grated or minced fine
1 teaspoon italian seasoning
1/2 teaspoon red pepper flakes
kosher salt
black pepper
4 tablespoons red wine vinegar
6 tablespoon olive oil

FOR THE PASTA SALAD:

12 ounces bowtie pasta
sea salt
1½ cups cherry tomato halves I eyeball it
1 small broccoli crown cut into florets (tough stems discarded or composted)
1/2 cup diced yellow bell pepper 1 cup total
1/2 cup diced orange bell pepper
4 ounces genoa salami cut into small cubes
1/3 cup crumbled Parmesan cheese plus more for serving

Instructions

FOR THE ITALIAN VINAIGRETTE:

In a glass jar or container with a tight-fitting lid; grate in garlic and measure Italian seasoning, red pepper flakes, salt and pepper. (I use around 3/4 teaspoon kosher salt and 1/4 teaspoon of freshly ground black pepper, but you can add 1/2 teaspoon of salt and taste as you go!)
Secure the lid and vigorously shake to combine. You will need to shake again before using.

FOR THE PASTA SALAD:

Bring a large pot of water to a rolling boil, stir in 1 heaping tablespoon of sea salt and add in the dry pasta. Follow the package directions and cook accordingly to al dente. Drain 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. Toss quickly to combine before pouring in half of dressing and 1/3 cup of crumbled Parmesan cheese. (I cut of small pieces of Parmesan and add them to my mini food processor and pulse until ground into small crumbles)
Taste test for salt, adding more 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.

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