Side Dishes
This bow tie pasta salad recipe with sun-dried tomatoes transforms a simple side into a Mediterranean masterpiece—bright, crunchy, and packed with flavors that keep well for days. The secret lies in balancing sweet sun-dried tomatoes, briny olives, and herby dressing that clings to every pasta strand, while crisp vegetables add texture that holds up even when prepped ahead.
What sets this recipe apart is the dressing—a zesty lemon-herb blend that cuts through the richness of the sun-dried tomatoes while enhancing their natural sweetness.
I use farfalle pasta for its signature bow tie shape, which holds dressing beautifully and adds visual appeal, but any short pasta works in a pinch. The key to perfect texture? Tossing the warm pasta with ice water immediately after cooking to stop the cooking process and prevent mushiness.
By the time you're done, you'll have a salad that's vibrant, satisfying, and versatile enough for picnics, office lunches, or summer BBQs. The sun-dried tomatoes add chewy texture and deep umami, while fresh herbs like basil or parsley keep the flavors bright.
This isn't just a side—it's a complete meal with protein options like grilled chicken or chickpeas for extra staying power.
Make it ahead and let flavors meld in the fridge, or assemble it fresh for a restaurant-quality dish that's ready in under 30 minutes. The possibilities are endless—add feta for creaminess, capers for tang, or roasted red peppers for extra depth. Here's how to make it perfect every time.
Ingredients for bow tie pasta salad recipe with sun dried tomatoes
Pantry basics meet Mediterranean flair—just 14 ingredients for a salad that shines at picnics or BBQs.
| Ingredient | Amount | Notes |
|---|---|---|
| Farfalle Pasta 🍝 | 12 oz | Short pasta preferred |
| Sun-Dried Tomatoes 🍅 | ½ cup | Oil-packed, chopped |
| Kalata Olives 🫒 | ½ cup | Pitted, sliced |
| Red Onion 🧅 | ¼ cup | Diced, fine |
| Cucumber 🥒 | 1 medium | Seedless, diced |
| Cherry Tomatoes 🍅 | ½ lb | Halved |
| Fresh Basil Leaves 🌿 | ½ cup | Chopped, packed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| Dried Oregano 🌿 | 1 tsp | Mediterranean blend |
| Salt 🧂 | 1 tsp | Kosher or sea |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The sun-dried tomatoes make or break this dish. Oil-packed ones have more flavor than dried—look for the ones packed in olive oil, not vinegar. Trader Joe's has great ones, but any Italian market will too. Kalata olives add that perfect briny crunch, and if you can't find them, green olives work fine. The farfalle pasta is key—it holds dressing better than other shapes. I grab the De Cecco brand when I'm doing a big batch, but any good-quality pasta does the trick. For the cucumber, seedless is your friend—it stays crisp longer.
No sun-dried tomatoes? Roasted red peppers from a jar work in a pinch, but they won't have the same chewy texture. Fresh basil is ideal, but dried oregano at half the amount works if you're short. The lemon juice needs to be fresh—bottled won't cut it. For extra protein, toss in grilled chicken or chickpeas—both hold up well in the fridge. The dressing ratio is simple: just lemon, olive oil, garlic, and herbs. Taste as you go—you might want more salt or a splash of water to thin it out.
This salad tastes even better the next day as flavors meld. Store all components separately in the fridge for up to 5 days, then toss together when ready to serve. The dressing keeps for 1 week if stored in a sealed jar. For picnics, I pack everything in separate containers—dressing goes in a small leak-proof bottle. The pasta stays crunchy if you rinse it with ice water right after cooking, then toss with a bit of olive oil to prevent sticking.
Why You'll Love This Recipe
- Uses what you’ve got: farfalle’s cheap, sun-dried tomatoes last forever, and olives? Always in my fridge. Swap the cucumber for bell peppers or zucchini if you’re out, and suddenly you’ve got a salad that’s both budget-friendly and ready in a pinch. Leftovers? Even better tomorrow.
- No-Cook Magic: This salad comes together in five minutes—no boiling, no fuss. Toss the al dente farfalle straight from the pot with the oil-packed sun-dried tomatoes (just drain and chop), olives, and thinly sliced onion. Honestly, the only knife work you’ll do is dicing the cucumber, and even that’s optional if you buy pre-sliced.
- Sun-Dried Tomato Bomb: Between us, those oil-soaked sun-dried tomatoes are the star. They burst with umami when tossed with the briny olives and sharp red onion, while the cucumber keeps it fresh. The farfalle’s little loops catch every bite of flavor—like a pasta hug for your taste buds.
- Lunchbox Hero: Pack this for work or school—it’s sturdy enough to handle a lunchbox (no soggy pasta here, thanks to the olive oil dressing) and still tastes fresh hours later. My kids actually ask for it, and I’ll admit, I’ve been known to eat it straight from the fridge at midnight. (Don’t tell.)
Step-by-step instructions for bow tie pasta salad with sun-dried tomatoes
Here's how to assemble this vibrant Mediterranean salad—crunchy, tangy, and packed with summer flavors.
Cook the Farfalle Pasta to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 12 oz farfalle pasta. Stir immediately to prevent sticking. Cook for 10-11 minutes until the pasta is al dente—you want it tender but still with a slight bite. I always taste-test at 10 minutes because some brands cook faster than others.
Drain the pasta in a colander and rinse under cold water for 10-15 seconds to stop the cooking process. Shake off any excess water and transfer the pasta to a large mixing bowl. The cold rinse prevents the pasta from becoming mushy when mixed with the dressing later.
Prepare the Mediterranean Vegetable Medley
While the pasta cooks, prepare the vegetables by dicing the 1 medium cucumber into ¼-inch cubes and halving the 0.5 lb cherry tomatoes. Finely dice the 0.25 cup red onion and slice the 0.5 cup kalata olives in half. Chop the 0.5 cup sun-dried tomatoes into small pieces if they're not already uniform.
Add all the prepared vegetables to the warm pasta in the mixing bowl. Toss gently to combine and let them sit for 5 minutes while you prepare the dressing. This gives the vegetables a chance to slightly wilt and absorb some of the pasta's heat, which helps them blend better with the dressing later.
Create the Bright Lemon-Olive Oil Dressing
In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 0.25 cup lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. The dressing should be emulsified but still have a slightly textured appearance. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a splash more lemon juice.
Here's the thing—this dressing is the soul of your salad. The acidity from the lemon brightens the rich olive oil, while the garlic and oregano add that signature Mediterranean flavor. I like to let the dressing sit for 2 minutes before using it, which allows the flavors to meld slightly.
Combine Everything for Maximum Flavor
Pour the dressing over the pasta and vegetable mixture in the large bowl. Using your hands or a large spoon, gently toss everything together until the pasta is evenly coated with the dressing. You'll notice the colors become even more vibrant as the dressing distributes throughout the salad.
Let the salad sit for 10 minutes at room temperature. This resting period allows the flavors to truly meld together. During this time, chop the 0.5 cup fresh basil leaves and 0.25 cup fresh parsley into fine pieces. The herbs add a fresh, bright contrast to the rich, tangy dressing.
Garnish and Serve Immediately
Just before serving, gently fold the chopped basil and parsley into the salad. The herbs should be distributed evenly throughout. Taste one last time and adjust the seasoning if necessary—perhaps a sprinkle of extra salt or a few more drops of lemon juice to brighten the flavors.
Serve the salad immediately while the flavors are at their peak. The pasta will be warm from the cooking process, and the vegetables will be crisp and fresh. This salad tastes best when served right away, but if you need to prepare it ahead of time, cover and refrigerate for up to 4 hours, giving it a good stir before serving to revive the flavors.
Pro Tips For Making Bow Tie Pasta Salad Recipe With Sun Dried Tomatoes
- Rinse Farfalle Immediately: The starch clinging to fresh pasta makes salads gummy—drain, then rinse bow ties under cold water while shaking in the colander. I learned this the hard way after a salad turned into a gluey mess; now I do it the second the pasta hits the strainer.
- Soak Sun-Dried Tomatoes: Tear sun-dried tomatoes into rough bits and soak them in warm water for 10 minutes before adding to the salad. This rehydrates them just enough to soften their intensity without turning them mushy—no one wants chewy tomato chunks in their pasta.
- Dice Onion Thinly: Use a mandoline or knife to slice red onion paper-thin, then soak in ice water for 5 minutes to mellow the bite. Thick chunks make the salad taste harsh, and skipping the ice bath means a sharp aftertaste that lingers.
- Toss Pasta Cold: Let the farfalle cool completely before mixing with other ingredients—room temp pasta absorbs dressing unevenly and turns soggy faster. I used to toss it warm, and the cucumbers would release water like a sad sponge within an hour.
Creative variations of bow tie pasta salad recipe with sun dried tomatoes
Mediterranean Protein Twist
Add 1 cup cooked chickpeas or ½ lb grilled chicken breast for extra protein and heartiness. I like to toss in chickpeas for a vegetarian option—they absorb the dressing beautifully and add a satisfying texture.
For chicken, marinate 1 lb boneless, skinless chicken breast in 2 tbsp olive oil, 1 tsp oregano, and ½ tsp salt for 30 minutes before grilling or baking at 400°F for 20 minutes. 🍗
Caprese-Inspired Upgrade
Swap the sun-dried tomatoes for ½ cup halved cherry tomatoes and add ½ cup fresh mozzarella pearls or ¼ cup crumbled feta. The creamy cheese contrasts perfectly with the acidity of the lemon dressing.
I also add 4-5 fresh basil leaves torn into pieces for that classic Caprese vibe. This version feels like a summery pasta salad with Italian flair. 🧀
Spicy Harissa Kick
For heat lovers, stir 1 tsp harissa paste into the dressing for a smoky, spicy twist. I recommend Mezze Harissa brand for its balanced heat. Pair this with ½ cup diced avocado for creaminess and 2 tbsp chopped mint to cool the spice.
The harissa adds depth that complements the sun-dried tomatoes beautifully. 🌶️
Winter Roasted Version
Swap fresh veggies for ½ cup roasted red peppers and ½ cup roasted butternut squash cubes. Roast the squash at 400°F for 25 minutes until tender, then toss with the pasta.
Add ¼ cup toasted pine nuts for crunch and 1 tbsp chopped rosemary instead of basil. This heartier version works perfectly for fall gatherings. ❄️
Seafood Surprise
Add ½ lb cooked shrimp or ½ lb diced cooked salmon for a seafood upgrade. I like to sauté shrimp in 1 tbsp olive oil with ½ tsp garlic powder for 2-3 minutes until just pink.
The briny shrimp pairs wonderfully with the sun-dried tomatoes and lemon dressing. For salmon, flake ½ lb cooked salmon into chunks and fold it in at the end. 🦐
Herb Swap Options
Swap basil and parsley for ¼ cup chopped dill and 2 tbsp chopped chives for a bright, fresh twist. Or try ¼ cup chopped mint for a Middle Eastern-inspired flavor profile.
These herb variations change the salad's character while keeping the Mediterranean essence. I especially love the mint version with feta and cucumber. 🌿
Nutrition facts
Frequently asked questions
Why does my bow tie pasta salad get soggy after sitting in the fridge?
The main culprits are excess moisture from vegetables or dressing. To prevent sogginess, rinse the pasta in ice water after cooking and pat it dry with a kitchen towel before mixing. Store the salad components separately in the fridge—keep the dressing in a sealed container and only toss everything together when ready to serve. This keeps the pasta crisp and the veggies crunchy for up to 4 hours before serving.
Can I make this salad ahead of time for a picnic?
This salad actually tastes better the next day as flavors meld. Pack all ingredients separately in leak-proof containers: pasta, veggies, dressing, and herbs go in individual containers. When ready to eat, toss everything together and let it sit for 10 minutes at room temperature. The pasta will stay crunchy if you rinse it with ice water right after cooking and toss with a light coating of olive oil before storing.
What's the best way to reheat leftover bow tie pasta salad?
This salad isn't meant to be reheated—it's designed to be served cold or at room temperature. If you have leftovers, store them in the fridge for up to 3 days and serve chilled. The flavors actually improve overnight! For any warm pasta, the ice water rinse after cooking is key to keeping it crisp. If you accidentally reheat it, toss the warm pasta with a splash of cold water and ice cubes to revive the texture.
Can I substitute farfalle pasta with another shape?
While farfalle (bow tie) pasta is ideal because it holds dressing beautifully, you can use other short pasta shapes like penne, fusilli, or rotini. Avoid long pasta like spaghetti or linguine, as it won't hold the dressing as well and may become tangled. If using a different shape, reduce the cooking time by 1 minute to prevent overcooking, which can make the salad mushy. The key is al dente pasta that still has a slight bite.
How do I make this salad vegetarian or vegan?
For a vegetarian version, simply omit any animal proteins and add 1 cup cooked chickpeas or ½ cup white beans for protein. For a vegan version, use vegan olive oil and ensure your sun-dried tomatoes are vegan (some contain fish-based additives). The dressing is naturally vegan, but double-check that your oregano and other herbs don't contain hidden animal products. This salad is already packed with plant-based goodness!