Bowtie Pasta Salad
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • For the pasta salad:
  • 2½ cups uncooked farrfalle or bowtie pasta
  • 3 cups broccoli floretts
  • 1 carton or about 30 cherry tomatoes cut in half
  • ¾ cup of red onion diced
  • ½ cup of fresh mozzarella cut in bite sized pieces
  • 3 slices or about 1 cup of genoa salami cut in thick slices we asked for # 6 cut from the deli
  • 1 cup of pepperoncinis
  • For the dressing:
  • ⅓ cup of red wine vinegar
  • ½ lemon juiced
  • 2 cloves garlic minced
  • 1 tsp of agave nectar or honey
  • 2 tsp of Italian seasoning
  • ⅓ cup of olive oil
  • Salt and pepper to taste
  1. For the pasta salad:
  2. Prepare pasta per pasta package instructions.
  3. Once cooked to aldente, drain and rinse pasta with cold water.
  4. While the pasta is cooking cut and prepare all the ingredients for the pasta salad.
  5. Mix all ingredients together.
  6. For the dressing:
  7. In a small mixing bowl, prepare the dressing by mixing all of the ingredients together and drizzle in the olive oil in at the end. Mix well.
  8. Next pour it over the pasta salad toss well.
  9. Cover and put in the refrigerator for at least one hour or up to overnight.
Nutrition Information
Serving size: 1 cup Calories: 272
Recipe by Dream Design DIY at