Grab summer’s finest produce and whip up this no-fuss, crowd-pleasing pasta salad smothered in best homemade Italian dressing! Fresh mozzarella and basil take it over the top. Bring it to potlucks or serve it for a simple weeknight dinner with grilled chicken, burgers, or shrimp!
I love when it gets hot out and we make pasta into a cold thing. Mounds and mounds of delightful little bow ties adorned with crisp veggies and sweet basil and a tangy dressing that I very well may bathe in. It’s a summer slam dunk if you ask me!
I find myself making said pasta salad for so many gatherings with pals but also just to munch on at home when we’re grilling turkey burgers. I chow down half the noodles before they make it into the salad, but who’s counting.
Just like my Thai Pasta Salad, you can totally make this your own. Add briney olives or use gluten free noods. Toss in salami for all I care!
Ingredients (and why!)
We’re keeping it simple! You have my permission to customize it as you wish.
- Pasta: I’m partial to bow ties (AKA farfelle) but rotini is another great choice since it has great nooks and crannies.
- Cheese: The creamy factor is a must here. I usually prefer a sharp cheese but the mellow mozzarella flavor is such a vibe here. You could also do provolone chunks and sprinkle with Parmesan!
- Broccoli: I really like the flavor of broccoli in pasta salad but it’s totally optional! Try bell peppers instead with more tomatoes.
- Zucchini: Raw zucchini is under-rated, I’m telling you. Just chop it up small and watch how yum it is.
Let’s make it
Cook that pasta and broccoli!
Whiz up the Italian dressing.
Place cooked pasta in a large bowl with veggies, cheese, basil, and dressing.
Toss to combine. Taste, season if needed, and serve room temp or cold!
Make it your own!
- Amp up the protein: This is vegetarian-friendly as written, bit feel free to add grilled chicken or uncured salami chunks or whatever floats your protein boat. Tuna pasta salad anyone?!
- Use what veggies you love: Add bell peppers, spinach, really whatever veggies you have on hand that you love in pasta salad.
- Go store-bought: Clearly I’m obsessed with my Italian Dressing because it’s legit the best, but I won’t tell anyone if you use store-bought. ‘Tis a busy season!
Do let me know if you make this fun little bow tie pasta salad number. I love your feedback more than anything!
Fresh Veggie Pasta Salad with Bow Tie Noodles Salad
-
Prep Time:
18 minutes -
Cook Time:
12 minutes -
Total Time:
30 minutes -
Yield:
8 servings 1x -
Category:
Side Dishes -
Method:
Stovetop -
Cuisine:
American -
Diet:
Vegetarian
Description
Grab summer’s finest produce and whip up this no-fuss, crowd-pleasing pasta salad smothered in best homemade Italian dressing! Fresh mozzarella and basil take it over the top. Bring it to potlucks or serve it for a simple weeknight dinner with grilled chicken, burgers, or shrimp!
Ingredients
Units
Scale
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions. Meanwhile, chop broccoli. In the last two minutes of cooking, add the broccoli.
- Drain and give pasta and broccoli a rinse in cold water.
- Chop remaining veggies (we’re not cooking the zucchini!), cheese, and basil. Make dressing.
- Place cooked pasta in a large mixing bowl. Add chopped veggies, cheese, basil, and dressing. Toss to combine. Sometimes I add a good handful of grated Parmesan, too. Taste, season if needed, and serve room temp or cold.
- I think this salad tastes best the day of but you can easily refrigerate any leftovers for up to 3 days.
Notes
*If you don’t love broccoli, you can omit and sub 1-2 diced bell peppers (no need to cook).
