Looking for a pasta salad that actually gets better as it sits? This Italian Bow Tie Pasta Salad is my go-to for summer potlucks, picnics, and those nights when I just can't deal with cooking. It's loaded with salty prosciutto, creamy bocconcini, crunchy cucumbers, and fresh herbs, all tossed in a tangy red wine vinaigrette that soaks into every bite.
Here's the thing I love most about this recipe: you can make it hours (or even a full day) ahead, and it won't just hold up in the fridge, it'll taste better. The pasta absorbs the dressing, the flavors meld together, and you get this perfect combo of savory, tangy, and fresh that makes everyone ask for the recipe.
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!
QUICK ANSWER
What is Italian Bow Tie Pasta Salad?
Italian bow tie pasta salad is a cold pasta dish made with farfalle (bow tie pasta), Italian meats like prosciutto and pepperoni, fresh vegetables, mozzarella cheese, and a tangy vinaigrette. It's a make-ahead recipe that's perfect for summer gatherings.
Why you'll love this recipe:
- Make-ahead friendly - Tastes even better after sitting in the fridge for a few hours or overnight
- No mayo - Uses a zippy red wine vinaigrette instead, so it's safe for outdoor events
- Texture heaven - Chewy pasta, crisp cucumbers, juicy tomatoes, and creamy cheese in every bite
- Crowd-pleaser - Works as a side dish or light main course
- Customizable - Easy to swap ingredients based on what you have
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 your pasta water generously. This is your only chance to season the pasta itself. I use about 1 tablespoon of salt for a big pot of water, and you should be able to taste the salt in the water before you add the pasta.
- Cool the pasta completely before mixing. If you add warm pasta to the cheese, the bocconcini will start to melt and get stringy. I learned this the hard way on my first attempt. Rinse the cooked pasta under cold water until it's completely cool to the touch.
- Toss gently. Bow tie pasta can break if you're too rough with it, and nobody wants mushy bocconcini. Use a large spoon or your hands to fold everything together instead of stirring vigorously.
- Let it chill for at least 30 minutes. I know it's tempting to dig in right away, but the flavors need time to come together. If you can make it a few hours ahead (or even the night before), you'll have an even better salad.
- Add extra herbs before serving. I always save a little fresh basil and parsley to toss in right before I put the salad on the table. It gives you that fresh, bright pop of flavor and makes the salad look more vibrant.
- Watch for dryness. If you're making this a day ahead, the pasta will soak up some of the dressing. Just drizzle in a bit more olive oil and vinegar before serving and toss again. Taste as you go and adjust the seasoning if needed.
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
Can I use a different type of pasta?
Yes! Rotini, penne, or fusilli all work great in this recipe. Just pick a pasta shape that has ridges or curves to catch the dressing. Avoid delicate shapes like angel hair, they'll get mushy.
What's a good substitute for bocconcini?
You can use cubed fresh mozzarella, mini mozzarella pearls, or even feta cheese for a tangier flavor. Just make sure whatever cheese you use is added to completely cooled pasta so it doesn't melt.
Can I make this ahead of time?
Absolutely! This salad is actually better when made 2-4 hours ahead (or even overnight). The pasta absorbs the dressing and the flavors meld together beautifully. Just give it a good toss and check the seasoning 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
- ยพ cup pepperoni
- 2 mini cucumbers chopped
- 1 cup cherry tomatoes halved
- 1 cup mini bocconcini
- ยฝ cup chopped fresh parsley
- โ cup chopped fresh basil
For the Dressing:
- ยฝ 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
Thereโs just something so irresistible about a chilled pasta salad loaded with all the Italian-inspired goodies I love. Itโs bright, fresh, and hearty without feeling heavy. And honestly? That combo of salty prosciutto and creamy bocconcini gets me every time.
Phillip crandy says
Look good