This Bow Tie Pasta Salad Is Dressed to Impress
There is no denying that pasta salad is a crowd favorite—especially when the summer heat demands a refreshingly cool meal. In this bow tie pasta salad, you’ll not only find hearty ham and cheese, but also some crunchy bell pepper, flavorful green onion, and refreshing peas. The pasta's distinctive bow tie (or butterfly) shape adds an element of fun and provides plenty of folds and ridges for the bright, creamy dressing to cling to. It's a staple barbecue side dish and picnic snack that comes together in under 30 minutes. Plus, it tastes even better when made in advance!
What type of pasta is typically called bow tie pasta?
If you find yourself wandering down the pasta aisle unable to spy a box labeled “bow tie pasta,” don’t worry! With frilled edges and a pinched center, bow tie pasta gets its name from its shape. You might also see it labeled with its Italian name, “farfalle,” which translates to butterfly. No matter what you call it, this pasta is darn cute!
Do you need to cook frozen peas for bow tie pasta salad?
The beauty of frozen peas is that they are already fully cooked! Once they are thawed, you can add them straight to your recipe. For this dish, rather than waiting for the peas to defrost, you give them a quick dip in the pasta water. This also perks them up so they are plump and sweet!
Can you make bow tie pasta salad in advance?
You sure can. This pasta salad gets even better as the dressing melds with the pasta and vegetables! You can make it up to two days in advance. But, save a little dressing for drizzling or have some milk on hand to moisten up the pasta before serving.
Yields: 10-12 servings
Prep Time: 10 mins
Total Time: 15 mins
Ingredients
1/2 tsp.
kosher salt, plus more for pasta water
1 lb.
bow tie pasta
1 1/2 c.
frozen peas
1/2 c.
mayonnaise
1/2 c.
sour cream or Greek yogurt
1/4 c.
olive oil
1/4 c.
chopped fresh flat-leaf parsley
3 tbsp.
yellow mustard
2 tbsp.
fresh lemon juice
1 tsp.
honey
1/2 tsp.
ground black pepper
1/2 lb.
deli ham, cubed
1/2 lb.
cheddar cheese, cubed
1
red bell pepper, chopped
4
green onions, sliced thin
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute longer than package directions. In the last minute of cooking, add the peas to the boiling water with the pasta. Drain, rinse with cold water, and let cool.
In a very large bowl, whisk together the mayonnaise, sour cream, oil, parsley, mustard, lemon juice, honey, salt, and pepper until well combined. Fold in the pasta, peas, ham, cheese, bell pepper, and green onion.
Cover and refrigerate until ready to eat.
Tip: If you don’t have time to make your own dressing, use 1 ¾ cups of your favorite creamy bottled salad dressing.
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