Farfalle Italian Pasta Salad
This Farfalle Italian Pasta Salad recipe is a vibrant and refreshing dish featuring bow-tie pasta tossed with marinated vegetables, fresh mozzarella, and a zesty homemade dressing. It’s the kind of cold pasta salad that hits perfection every time light, zesty, and easy to whip up for a crowd.
Why We Love This Farfalle Italian Pasta Salad
Summertime definitely calls for a refreshing farfalle Italian pasta salad! It is light, zesty and super easy to whip up. It pairs with just about anything, or can be served on its own as a light lunch or snack!
For maximum flavor, this one leans on marinated ingredients like sun-dried tomatoes, mozzarella in oil, kalamata olives, and capers, plus diced dry salami for an antipasto-style twist. The homemade dressing extra virgin olive oil, garlic, dry basil, salt, pepper, and balsamic vinegar ties everything together.
Plus, I like to add a dry salami that can be diced up into bite-sized pieces. This is a more traditional way of making Italian pasta salad which makes this similar to an antipasto salad. The cherry on top is definitely the homemade balsamic dressing which is made with some simple pantry staples!
Ingredients You Need for Farfalle Italian Pasta Salad
- Farfalle Pasta: I love using a bow tie pasta in pasta salad! However, you can use different pasta shapes too. Try it with elbow pasta or penne!
- Sun Dried Tomatoes: Use the sun dried tomatoes that come marinated in oil. You can chop them up into smaller pieces if they are too big!
- Fresh Mozzarella: Grab the mini pearl mozzarella balls that are marinated in a seasoned oil. They are super flavorful! You can use the oil that is left behind in the dressing, too. If you can’t find them marinated in oil, that’s okay too!
- Kalamata Olives: I added whole, pitted kalamata olives. Another option is black olives. You can dice them up!
- Capers: Capers add a briny, salty flavor to the mix.
- Dry Salami: Diced into small pieces! You can also use hard salami and cut it into cubes.
- Dressing: Combine olive oil (or oil from the mozzarella marinade), garlic, dry basil, salt and pepper, and balsamic vinegar for an amazing homemade dressing!
How to Make Farfalle Italian Pasta Salad
- Prep the Pasta: Boil the pasta until al dente, then drain. A quick rinse under cold water helps stop the cooking and keeps the noodles from turning mushy once tossed with everything else. Drizzle with a splash of olive oil and toss so it doesn’t stick.
- Make Dressing: Combine all the dressing ingredients in a jar and shake well.
- Combine: In a large bowl, add the pasta and the rest of the ingredients. Pour the dressing over top and toss to combine. Serve and enjoy.
Recipe Variations
- Pasta: Farfalle can be swapped for other small shapes like rotini, orzo, penne, macaroni, or cavatappi.
- Vegetables: All the vegetables here are marinated for extra flavor, but you can also add fresh vegetables like cherry tomatoes, cucumbers, red onion, or marinated artichokes for even more color and texture.
- Herbs: Dry basil gives the dressing its classic flavor, but a pinch of oregano works beautifully too.
- Dressing: Balsamic vinegar makes for a rich, slightly sweet dressing, but red wine vinegar is a great swap if you want something brighter and more tangy.
- Cheese: Fresh mozzarella balls are light and refreshing parmesan or feta work well too.
- Meat: Leave out the salami for a vegetarian version, or swap in diced pepperoni.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. This is a great make-ahead dish, since the flavors deepen as it chills.
I don’t recommend freezing bow tie pasta salad, since the textures really won’t be the same after thawing!
Serving Suggestions
This pasta salad is a true crowd pleaser at outdoor summertime gatherings and picnics. Pair it with grilled hot dogs, flank steak, oven-baked ribs, or salmon piccata for a complete spread. Try serving it with a few of my personal favorites:
- Grilled Hot Dogs with Mango Salsa
- Grilled Flank Steak with Peach Salsa
- Oven Baked BBQ Ribs
- Baked Whole Fish with Olive Relish
- Salmon Piccata
Frequently Asked Questions
Farfalle literally means “butterfly” in Italian. It is the Italian term to describe bow tie pasta! Farfalle pasta is just a square piece of pasta that has been squeezed in the middle to create a bow tie or butterfly shape!
Small, bite sized pieces of fresh mozzarella are usually called Bocconcini or Ciliegine. In the US, it is sometimes labeled as pearl mozzarella, since they are small balls of mozzarella. For Italian pasta salad, it is best to use the small balls that have been marinated in oils and herbs, for maximum flavor. You can also buy a large ball of fresh mozzarella or a log shape mozzarella. In that case, simply dice it up into bite-sized pieces.
You can easily make this pasta salad gluten-free by replacing the pasta with your favorite gluten free pasta instead! Just be sure to use a short pasta like bow ties, penne or something similar.
More Summertime Recipes to Try
- Summer Zucchini Shrimp Corn Chowder
- Summer Gnocchi Salad
- Strawberry Gazpacho Soup
- Panzanella Berry Salad
- Tex Mex Pasta Salad
Farfalle Italian Pasta Salad
Video
Ingredients
- 8 oz farfalle pasta boiled
- 1/2 cup sun dried tomatoes in oil
- 8 oz fresh mozzarella marinated in oil
- 1 cup kalamata olives
- 2 tbsp capers
- 2 oz dry salami cut into bite sized pieces
- 1 tbsp olive oil for the pasta
For the Dressing
- 1/4 cup olive oil or use the marinade from the fresh mozzarella
- 1 garlic clove grated
- 1 tbsp dry basil
- salt and pepper to taste
- 2 tsp balsamic vinegar
Instructions
- Boil pasta al dente and drain. Drizzle a splash of olive oil and toss so the pasta doesn't stick.
- In a jar combine all ingredients for the dressing. Shake well.
- In a large bowl, add pasta and the rest of the ingredients. Pour dressing over the pasta and toss to combine.
I have not tried this recipe yet, but I am looking forward to making it tonight! FYI, the print button that takes you to the recipe in a print-friendly format doesn’t work.