Updated: Jun 10, 2020
This pasta salad is a crowd pleaser. It’s fresh and delicious, and can be made vegan if you so please. I used fresh rosemary from my garden and it took this salad to another level of awesome!
As usual, I’m going to get straight to the recipe.
Italian Bow Tie Pasta Salad
1 box Bow Tie Pasta - cooked al dente, then rinsed with cold water
Cucumber, peeled and diced
Grape tomatoes, sliced
3 Green onions, sliced
1/4 cup sliced red onion
1/2 cup yellow bell pepper, diced
1/2 cup red bell pepper, diced
1 c black olives, sliced
2 carrots, grated
1/2 head of Broccoli, steamed until crisp-tender and shocked in an ice bath to retain color.
1 cup cheese (your favorite), small cubes *optional*
1 cup Extra Virgin Olive Oil
1/2 cup Vinegar white or red wine
1/3 cup Water
3 cloves Garlic, minced
2 T fresh rosemary, minced
2 t Dried Oregano
1 t Dried Basil
1/4 cup Fresh Parsley, chopped
1/2 t Red Pepper Flakes
1/2 t Onion powder
1/2 t Garlic powder
1 teaspoon Sea Salt or to taste
1/4 teaspoon Pepper
Combine salad dressing while the pasta is cooking.
Cut and prepare all veggies.
In a large bowl add cooked, cold pasta, along with veggies.
Add half of the dressing, mixing until well combined. Cool for at least an hour in the refrigerator.
Right before serving add more dressing and adjust seasoning.
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