Name: Easy Parmesan Bow Tie Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups bow tie pasta (farfalle); 1 cup cherry tomatoes, halved; 1/2 cup sliced black olives; 1/2 cup diced cucumber; 1/3 cup diced red bell pepper; 1/4 cup red onion, finely chopped; 1/2 cup grated Parmesan cheese; 3/4 cup Italian salad dressing; Salt and black pepper to taste; 2 tbsp chopped fresh parsley (optional)

Let’s Talk about This Delicious Little Number

Alright, grab your favorite mixing bowl and take a seat. I have to tell you about this easy Parmesan bow tie Italian pasta salad that’s been at half the summer picnics in my life (and weirdly, at one surprise birthday where it somehow upstaged the cake). Seriously, no one ever expects much from cold pasta, but then this one pops up and you just see faces light up like it’s the Fourth of July! Side note: I have absolutely dropped a bowl on the deck before, which was a tragic waste of carbs, but hey—live and learn, right?

Why I Keep Coming Back to This Salad (and My Kids Don’t Complain)

I make this when I want something that looks fancier than the effort required. My family goes crazy for this because, let’s be honest, pasta plus cheese is the best duo since peanut butter and jam. It’s also my go-to when the forecast says “unbearably hot”—basically whenever standing near the oven just isn’t it. I used to hate chopping all those veggies, but then I figured, well, they don’t have to be perfect. Rustic is in right? (I think I read that on Smitten Kitchen once.) Anyway, isn’t it great when you can pack a dish for lunch the next day (if there’s any left—rare!)?

What You’ll Need – But Don’t Stress If You’re Missing Something

12 oz bow tie (farfalle) pasta – Sometimes I just use penne. My grandmother swore by De Cecco, but honestly, store brand’s fine.
1 cup cherry tomatoes, halved – Grape tomatoes work too, or even chopped regular tomatoes when I’m running low.
1/2 cup sliced black olives – Omit if you’re not an olive person. My cousin picks them out anyway.
1/3 cup red onion, diced – I’ve literally forgotten this and the world kept turning.
1/2 cup roasted red peppers, chopped – Jarred or homemade (homemade if you’re feeling posh).
1/2 cup grated Parmesan cheese – I’m supposed to say “freshly grated,” but I’ve used the green can in a pinch.
1/4 cup fresh basil leaves, torn – Or a big pinch of dried basil if you must.
About 2/3 cup Italian dressing – store bought or homemade. Actually, this homemade version is yum when I’m not rushing.
Salt and pepper to taste
Optional: diced salami, mozzarella pearls, or a handful of arugula

How I Pull It Together (With Occasional Chaos)

Boil the pasta. Cook your bow ties in salty water, just shy of the package’s suggestion, so they hold up after mixing. Drain and run under cold water. (This is where I snack on a few. Who doesn’t?)
Chop your add-ins. Hit those veggies with a knife. Or scissors, when I’m lazy—try it!
Toss pasta and goodies together. Dump the pasta, tomatoes, olives, onion, peppers, cheese, and basil in a big bowl. Add your extras if you’re feeling wild.
Pour in the dressing. Start with about half of it, give everything a big toss (I use my hands; it’s messy but worth it), and then add more dressing if it looks dry.
Season well. Throw in some salt and pepper. Don’t get shy. Taste and smile. Don’t worry if it’s a bit clumpy—it sorts itself out after chilling.
Let it chill. Pop it in the fridge for at least an hour. Two is better, but if you’re pressed, it’s still great just cooled down a bit.

Things I’ve Learned (Usually The Hard Way)

Don’t dress the pasta while it’s hot; the cheese turns into a gummy glob. I did this once and yeah, not ideal.
Actually, if you’re using mozzarella pearls, add them right before serving so they stay bouncy not mushy.
The green can parmesan works a treat, but fresh is, well, fancier. Depending on your vibe.

If You Want to Shake Things Up… Or… Maybe Don’t

Sometimes I swap in tortellini. YUM.
Leftover rotisserie chicken? Toss it in for a meal-in-one.
I tried adding sun-dried tomatoes once, but honestly, it got a bit much. Overkill, if you ask me. Maybe stick to fresh stuff here.

What You’ll Need (But Don’t Sweat It)

A big old mixing bowl – any bowl, really. I used a Dutch oven one time. Worked fine (and less to wash).
Knife and cutting board – but seriously, kitchen scissors or even your hands in a pinch.
Serving spoon or, if you’re eating alone, fork it straight from the bowl. I won’t tell.

Easy Parmesan Bow Tie Italian Pasta Salad

On Storing This (But Will It Even Last?)

Technically, it’ll keep in the fridge for up to 3 days in a resealable container. Give it a stir and maybe a fresh drizzle of dressing before serving. Though honestly, in my house, leftovers are about as rare as a heatwave in Belfast.

How We Like to Eat It (And a Family Tradition)

I usually put this out next to anything grilled—especially sausages or burgers. But also, sometimes it’s just lunch with a cold glass of lemonade, feet up, scrolling through Serious Eats. If my kids help, they insist on adding extra cheese “for luck.”

Hard-Earned Pro Tips (That I’ve Screwed Up Before)

Don’t rush the chilling time. I once served it hot, thinking I’d save time. Nope—flavors need to meld!
If it gets too dry (it does sometimes), extra dressing fixes everything.
If you overcook the pasta, things get a little squishy. Aldente is your pal here.

FAQ – Things Friends or Family Have Actually Asked Me

Can I make this ahead of time? Totally, and I’d say it’s probably even tastier on day two. (If you can manage to wait, unlike me!)
Can I leave out the cheese? Sure, but then it’s just bow tie pasta salad and a little less exciting, if you ask me.
What if I don’t have basil? No biggie—just use parsley, or even a tiny bit of Italian seasoning. It’s all good. Actually, dill once worked in a pinch.
Does it freeze well? I tried… not the best idea. The veggies weep and the pasta gets… weird.
Can I use gluten-free pasta? Go for it; just keep an eye on texture. Some brands can get too soft, so undercook by a minute or two.

If you end up with any left after the first serve, let me know. There’s some kind of magic going on if you do. And if you find yourself eating it standing in front of the fridge, straight from the bowl—well, welcome to the club. Bon appétit, pal!

Lina

Easy Parmesan Bow Tie Italian Pasta Salad