If you're looking for a dish that’s quick to prep, loaded with fresh herbs, and makes everyone go back for seconds—this Italian Bow Tie Pasta Salad is your answer! It’s perfect for summer picnics, meal prep lunches, potlucks, or just an easy no-fuss weeknight dinner.
This recipe is a beautiful medley of savory prosciutto, pepperoni, juicy cherry tomatoes, crisp cucumbers, and creamy bocconcini, all tossed with farfalle pasta and a tangy homemade vinaigrette.
And the best part? It gets better as it sits, which makes it an ideal make-ahead dish. If you love pasta salads like my Southwest Potato Salad or Tortellini Caesar Salad, this one is going to be your new go-to!
If you're loving this fresh, Italian-inspired flavor combo, be sure to check out my Orzo Pesto Salad or Southern Macaroni Salad—both are easy, crowd-pleasing pasta salads that are perfect for meal prep or potlucks!
The ingredients
Bow Tie Pasta: Also called farfalle—its shape holds dressing well. Sub with rotini or penne if needed.
Prosciutto: Adds a salty, savory depth. You can find it in the deli section, usually near specialty cheeses.
Pepperoni: Mini slices work best for texture and even distribution.
Mini Cucumbers: These are extra crisp and less watery than regular cucumbers.
Cherry Tomatoes: Sweet and juicy—use grape tomatoes if that’s what you have on hand.
Mini Bocconcini: These little mozzarella balls make the salad creamy and rich. You can substitute with cubed mozzarella if needed.
Fresh Herbs: Don’t skip these—they brighten the whole dish! Dried herbs won’t have the same effect here.
Whole Grain Mustard: Adds a subtle tang and texture to the dressing. Dijon can work in a pinch.
See quantities in the recipe card below
Step-by-Step Instructions for the Italian Bow tie Pasta Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package directions until al dente. Drain, then rinse under cold water to stop the cooking process and cool the pasta quickly.
2. Make the Dressing
In a small bowl or mason jar, whisk together olive oil, red wine vinegar, whole grain mustard, salt, and pepper until emulsified. Taste and adjust the seasoning to your liking.
3. Chop the Veggies and Meats
While the pasta is cooling, chop the prosciutto, pepperoni, cucumbers, cherry tomatoes, and bocconcini. Roughly chop the parsley and basil as well.
4. Assemble the Salad
In a large bowl, combine the cooled pasta, chopped meats, veggies, bocconcini, and herbs.
5. Toss with Dressing
Pour the dressing over the salad and gently toss until everything is evenly coated.
6. Chill and Serve
Refrigerate for at least 30 minutes before serving. This helps the flavors meld together. Give it one last toss and taste for seasoning before serving.
Tips for the Best Pasta Salad
- Salt the pasta water well—this is your only chance to season the pasta itself.
- Cool the pasta completely before mixing or the cheese may melt.
- Toss gently to avoid breaking the pasta or squishing the bocconcini.
- Let it chill—30 minutes minimum, but up to overnight is even better!
- Add extra herbs just before serving for a fresh pop of flavor.
Variations
- Make it vegetarian by omitting the prosciutto and pepperoni. Add kalamata olives or artichokes for extra flavor.
- Add protein with grilled chicken or canned chickpeas for a heartier version.
- Use a store-bought Italian dressing in a pinch, though I highly recommend the homemade version for the best flavor.
- Try different cheeses like feta or shaved parmesan for a totally different flavor twist.
What to Serve With This Salad
This Italian pasta salad pairs well with:
- Grilled chicken or steak
- A simple green salad
- Crusty garlic bread
- Roasted veggie skewers
- Or serve it solo as a complete meal—it has carbs, protein, veggies, and cheese all in one!
Storage Info
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get better the next day, so it’s a fantastic make-ahead recipe. If the salad looks a little dry after sitting, drizzle with a touch more olive oil and vinegar before serving.
I don’t recommend freezing this one—cheese and fresh herbs don’t hold up well to freezing.
Frequently Asked Questions
Absolutely. Rotini, penne, or fusilli are great alternatives—just go with something that can hold dressing well.
Cubed fresh mozzarella or even mini mozzarella pearls work perfectly. You could also try feta for a tangier bite.
Yes! In fact, it's even better if you make it a few hours or even a day ahead. Just toss it again before serving.
Recipe
Italian Bow Tie Pasta Salad
Equipment
- Large pot for boiling pasta
- Colander
- Cutting board and knife
- large mixing bowl
- Small bowl or mason jar (for the dressing)
- Measuring cups and spoons
- Salad tongs or a large spoon for tossing
Ingredients
For the Salad:
- 12 oz bow tie farfalle pasta
- 5 slices prosciutto chopped
- ¾ cup pepperoni
- 2 mini cucumbers chopped
- 1 cup cherry tomatoes halved
- 1 cup mini bocconcini
- ½ cup chopped fresh parsley
- ⅓ cup chopped fresh basil
For the Dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons whole grain mustard
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package directions until al dente. Drain, then rinse under cold water to stop the cooking process and cool the pasta quickly.
- In a small bowl or mason jar, whisk together olive oil, red wine vinegar, whole grain mustard, salt, and pepper until emulsified. Taste and adjust the seasoning to your liking.
- While the pasta is cooling, chop the prosciutto, pepperoni, cucumbers, cherry tomatoes, and bocconcini. Roughly chop the parsley and basil as well.
- In a large bowl, combine the cooled pasta, chopped meats, veggies, bocconcini, and herbs.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving. This helps the flavors meld together. Give it one last toss and taste for seasoning before serving.
Notes
- Use cold, well-drained pasta to avoid soggy salad.
- Let the salad sit for at least 30 minutes to let the flavors come together.
- Double the batch if you’re feeding a crowd—it disappears fast!
Sophie Viau says
There’s just something so irresistible about a chilled pasta salad loaded with all the Italian-inspired goodies I love. It’s bright, fresh, and hearty without feeling heavy. And honestly? That combo of salty prosciutto and creamy bocconcini gets me every time.