Grab summer’s best produce and make this easy, crowd-pleasing bow tie pasta salad tossed in a bright homemade Italian dressing. Fresh mozzarella and basil elevate it into a summer favorite. Bring it to potlucks or serve alongside grilled chicken, burgers, or shrimp!
When the weather warms up, I love turning pasta into a chilled salad. Farfalle—those fun little bow ties—mixed with crisp vegetables, vibrant basil, and a tangy Italian dressing is summer perfection. It’s simple to make, easy to customize, and always disappears fast.
I often bring this pasta salad to gatherings, but it’s also my go-to side for weeknight grilling. I’ll admit: I snack on a handful of noodles while assembling, and then another while tossing—no shame. It’s versatile enough to tweak however you like: swap pasta shapes, add olives, or toss in salami or grilled chicken for extra protein.
Starring ingredients (and why!)
Simple base ingredients with room to personalize.
- Pasta: Farfalle (bow ties) is my favorite for texture, but rotini or another short shape works great—they hold dressing and bits of veggies well.
- Cheese: Fresh mozzarella keeps the salad creamy and mild. You can swap in provolone or cheddar cubes or sprinkle with grated Parmesan. For a tangier option, try feta in a different pasta-salad variation.
- Broccoli: I like the crunch and color broccoli adds. It’s optional—ditch it or replace with extra bell pepper if you prefer.
- Zucchini: Thinly diced raw zucchini is pleasantly mild and fresh. No cooking required—just chop small so it blends with every bite.
Let’s make it
Cook the pasta in generously salted boiling water. Add broccoli florets during the last two minutes to briefly blanch them so they stay bright and slightly crisp.
Prepare a vibrant Italian dressing—homemade is best for freshness, but a quality store-bought dressing works too when you’re short on time.
Drain and rinse the pasta and broccoli under cold water to stop cooking. Combine them in a large bowl with halved grape tomatoes, diced zucchini, chopped mozzarella, and torn or chopped basil.
Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust seasoning with salt and pepper. Serve at room temperature or chilled.
Make it your own!
- Amp up the protein: Add grilled chicken, tuna, or diced salami for a heartier dish.
- Swap vegetables: Bell peppers, spinach, cucumbers, or olives all make great additions depending on what you have on hand.
- Use store-bought dressing: Homemade dressing shines here, but a good store-bought Italian will save time and still taste great.
I’d love to hear if you make this—feedback and tweaks always make the recipe better!
Veggie Bow Tie Pasta Salad with Broccoli and Italian Dressing
- Author: Alexis Joseph, MS, RD
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Grab summer’s best produce and make this easy, crowd-pleasing pasta salad tossed in a bright homemade Italian dressing. Fresh mozzarella and basil elevate it into a summer favorite. Bring it to potlucks or serve alongside grilled chicken, burgers, or shrimp!
Ingredients
- 16oz bow tie pasta (or farfalle)
- 3 cups broccoli florets, chopped into small pieces*
- 1 medium zucchini, diced
- 1 pint grape tomatoes, halved
- ⅓ cup banana peppers, chopped
- 1 batch Italian dressing
- 1 cup fresh mozzarella, chopped (or cheddar/provolone cubes)
- ⅓ cup fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. In the last two minutes of cooking, add broccoli florets to blanch.
- Drain and rinse pasta and broccoli under cold water to stop cooking and cool the salad.
- Chop the zucchini, tomatoes, mozzarella, and basil. Prepare the Italian dressing.
- Combine pasta, broccoli, chopped veggies, cheese, basil, and dressing in a large mixing bowl. Toss gently to coat. Add grated Parmesan if desired. Taste and season with salt and pepper.
- Serve at room temperature or chilled. Store leftovers in the refrigerator for up to 3 days; it’s best the day it’s made.
Notes
*If you don’t love broccoli, substitute 1–2 diced bell peppers (no cooking needed).