Bow-Tie Antipasto Pasta Salad

Looking for a delicious and easy pasta salad to bring to your next summer gathering? Look no further than this Bow Tie Antipasto Pasta Salad with Mozzarella recipe! An easy bow-tie Antipasto Pasta Salad with salami, mozzarella and veggies.It’s packed with flavor and sure to be a hit at any BBQ or party. This delicious antipasto pasta salad with Farfalle pasta is topped with a homemade Italian dressing.

Course Salad

Cuisine Italian

Keyword Antipasto Pasta Salad, bow-tie Antipasto Pasta Salad

Prep Time 15

Chill Time 1

Total Time 1 15

Servings

Calories 442kcal

Author Evelyn Osborn

Equipment

Ingredients

Salad Ingredients:

1 16 ounce box bow-tie pasta (farfalle or butterfly pasta)
4 ounces Genoa salami chopped
4 ounces pepperoni chopped
8 ounces mozzarella pearls or chopped fresh mozzarella
6 ounces black olives sliced
1 yellow bell pepper chopped
1 orange bell pepper chopped
1 10 ounce package package of grape tomatoes sliced in half
¼ cup grated parmesan cheese
1 1 ounce package dry Italian salad dressing mix

Dressing Ingredients:

Instructions

Bring a large pot of generously salted water to a rolling boil over high heat. Add the bow-tie pasta and cook according to the package directions until al dente (firm to the bite, usually 1–2 minutes less than the suggested cooking time).
Once cooked, immediately drain the pasta in a colander. Rinse thoroughly under cold running water for 1–2 minutes, tossing gently to stop the cooking process and cool the pasta quickly. This prevents the pasta from becoming mushy and helps remove excess starch so the pieces don’t stick together.
Drain well again, shaking the colander several times to remove as much water as possible. Transfer the cooled pasta to a large mixing bowl and set aside.
In a large mixing bowl, combine the sliced salami, sliced pepperoni, mozzarella cheese pearls (or cubed fresh mozzarella), drained black olives, diced bell peppers, and halved or quartered cherry tomatoes.
*Tips--Cut the salami and pepperoni into thin half-moons or bite-sized pieces.Use a mix of red, yellow, or orange bell peppers for beautiful color and sweetness. Make sure all ingredients are cut into similar-sized pieces so every bite has a nice balance of flavors and textures.
Gently toss everything together with the cooled bow-tie pasta until evenly distributed.
In a large bowl, combine the salami, pepperoni, mozzarella cheese, black olives, bell peppers and tomatoes.
Add the well-drained, cooled bow-tie pasta to the large bowl with the antipasto mixture (salami, pepperoni, mozzarella, olives, peppers, and tomatoes).
Sprinkle in the grated parmesan cheese and the entire package of dry Italian dressing mix. Using a large spoon or rubber spatula, toss everything gently but thoroughly until the pasta is evenly coated with the dry seasoning and parmesan. Be careful not to overmix so the mozzarella pearls stay intact and the pasta doesn’t break apart.
Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator for at least 1 hour (or up to 4–6 hours for even better flavor). This chilling time allows the dry seasonings to absorb into the pasta and ingredients, creating a more cohesive and flavorful salad base.
In a small bowl or a large measuring cup, add the 4 dressing ingredients:, extra virgin olive oil. balsamic vinegar, dried oregano, and dried parsley.
Whisk vigorously until the mixture is well combined and slightly emulsified. The parmesan will help create a richer texture, while the oregano and parsley give it that classic Italian herb flavor.
Taste the dressing and season with salt and freshly ground black pepper to your preference. Start with ½ teaspoon of each, whisk again, and adjust as needed. Keep in mind that the salad already has salty elements (parmesan, olives, salami, and pepperoni), so go easy on the salt at first.
Just before serving, remove the pasta salad from the refrigerator and let it sit on the counter for 5–10 minutes to take the chill off slightly (this helps the flavors come alive).
Give the prepared Italian dressing a quick whisk to re-emulsify it, then pour it over the chilled salad. Using a large spoon or rubber spatula, toss everything gently but thoroughly until all the pasta and antipasto ingredients are evenly coated with the dressing. Take care not to overmix — you want to keep the mozzarella pearls whole and the vegetables crisp.
Taste the salad and adjust the seasoning if needed with a little extra salt, pepper, or a splash more balsamic vinegar for brightness. Serve immediately for the best texture and flavor.

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