Bow Tie Pesto Pasta Salad With Farfalle

This bow tie pesto pasta salad is a simple, feel-good dish that works for busy weeknights, potlucks, or make-ahead lunches. It’s bright from fresh basil, a little zippy with lemon, and satisfying thanks to tender farfalle and crisp veggies. Everything gets tossed in a silky pesto that clings to the pasta’s ridges and curves.

It’s one of those recipes that tastes like summer but fits any season. Serve it cold or at room temp, and expect the bowl to disappear quickly.

What Makes This Special

This salad packs a lot of flavor without much effort. Farfalle holds pesto beautifully, catching bits of cheese and nuts in its folds.

Fresh cherry tomatoes and cucumbers add crunch and juiciness, while olives and red onion bring a savory edge. A quick squeeze of lemon and a splash of pasta water loosen the pesto into a glossy dressing. It’s fast, flexible, and endlessly customizable.

What You’ll Need

• Farfalle (bow tie pasta): 12 ounces, dried
• Cherry or grape tomatoes:</strong >2 cups, halved
• English cucumber: 1 small, diced
• Red onion: 1/4 medium, thinly sliced
• Kalamata or black olives: 1/2 cup, pitted and sliced
• Fresh mozzarella pearls: 8 ounces, drained (or diced mozzarella)
• Parmesan cheese: 1/3 cup, freshly grated, plus more for serving
• Pine nuts or slivered almonds: 1/4 cup, toasted (optional but great)
• Fresh basil leaves: 1 packed cup, torn for garnish
• Lemon: 1, zested and juiced
• Extra-virgin olive oil: 2–3 tablespoons (for adjusting the pesto)
• Salt and black pepper: to taste
• Pesto: 3/4 to 1 cup, homemade or good-quality store-bought
• Optional add-ins: grilled chicken, chickpeas, arugula, roasted red peppers, artichoke hearts

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a rolling boil.Add farfalle and cook until al dente (check the package and subtract 1 minute). Reserve 1/2 cup pasta water, then drain and spread on a tray to cool slightly.
2. Toast the nuts (optional): In a dry skillet over medium heat, toast pine nuts or almonds for 3–4 minutes, stirring, until fragrant and lightly golden. Set aside to cool.
3. Prep the vegetables: Halve the tomatoes, dice the cucumber, thinly slice the red onion, and slice the olives.Pat the mozzarella dry if needed.
4. Loosen the pesto: In a large mixing bowl, stir pesto with 1 tablespoon lemon juice and 1–2 tablespoons of the reserved pasta water until glossy and pourable. Add a splash of olive oil if it still seems thick.
5. Toss the pasta: Add warm (not hot) farfalle to the bowl and fold to coat every piece. The slight warmth helps the pesto cling.
6. Add mix-ins: Gently fold in tomatoes, cucumber, red onion, olives, mozzarella, and Parmesan.Add lemon zest and more lemon juice to taste.
7. Season: Taste and season with salt and black pepper. Add more olive oil or a spoonful of pasta water if you want a looser salad.
8. Finish and chill: Sprinkle with toasted nuts and torn basil. You can serve right away, or chill for 30–60 minutes to let flavors mingle.
9. Before serving: If chilled, refresh with a drizzle of olive oil and a squeeze of lemon.Top with extra Parmesan.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad firms up, loosen it with a little olive oil or a spoonful of water and a squeeze of lemon before serving. Keep fresh basil and nuts separate if you plan to store, then add them right before eating for the best texture.

Avoid freezing; the vegetables and cheese won’t hold up well.

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Benefits of This Recipe

• Make-ahead friendly: Great for meal prep, picnics, and potlucks.
• Balanced and satisfying: Carbs from pasta, fats from olive oil and cheese, plus fiber and freshness from veggies.
• Customizable: Works with many mix-ins, from protein to extra greens.
• Quick and low-effort: Most of the work is simple chopping and tossing.
• Year-round appeal: Tastes like summer but uses pantry-friendly pesto.

What Not to Do

• Don’t overcook the pasta. Soft pasta turns mushy once dressed and chilled. Aim for al dente.
• Don’t skip salting the water. Properly salted water seasons the pasta from the inside out.
• Don’t add pesto to steaming-hot pasta. Let it cool a few minutes so the basil stays bright and the cheese in the pesto doesn’t turn oily.
• Don’t drown the salad. Start with less pesto and add more as needed. You can always loosen with pasta water or olive oil.
• Don’t forget acidity. A little lemon juice wakes everything up and balances richness.

Recipe Variations

• Green-on-Green: Add a few handfuls of arugula or baby spinach.Toss just before serving so the greens stay perky.
• Protein Boost: Fold in grilled chicken, rotisserie chicken, or canned chickpeas. For a pescatarian twist, try flaked tuna or grilled shrimp.
• Veggie-Forward: Swap cucumber for roasted zucchini, blistered asparagus, or grilled bell peppers.
• Caprese-Style: Use extra tomatoes and mozzarella, and add a drizzle of balsamic glaze at the end.
• Nut-Free: Skip the pine nuts. Add toasted breadcrumbs for crunch, or use pumpkin seeds.
• Creamy Pesto: Stir 2 tablespoons of Greek yogurt or ricotta into the pesto before dressing for a silkier finish.
• Whole-Grain or Gluten-Free: Use whole-wheat farfalle for more fiber or a good-quality gluten-free bow tie pasta.Check doneness carefully; gluten-free pasta can overcook quickly.
• Homemade Pesto Twist: Blend basil with parsley, spinach, or arugula; swap pine nuts for walnuts or almonds; add a pinch of red pepper flakes for heat.

FAQ’s

Can I make this a day ahead?

Yes. Make it up to 24 hours in advance, but hold back some pesto, basil, and nuts. Stir them in right before serving to refresh flavor and texture.

What if I don’t have farfalle?

Use short pasta with ridges or curves, like rotini, fusilli, penne rigate, or orecchiette.

The key is a shape that grabs the pesto.

How do I keep the pasta from sticking after draining?

Spread it on a sheet pan to steam off excess moisture and cool slightly. Toss with a teaspoon of olive oil if you need to hold it for longer than a few minutes.

Is store-bought pesto okay?

Absolutely. Choose a refrigerated brand made with real basil, olive oil, cheese, and nuts.

You can brighten jarred pesto with lemon juice and zest for a fresher taste.

Can I make this dairy-free?

Yes. Use a dairy-free pesto or make your own with nutritional yeast instead of Parmesan. Swap mozzarella with marinated tofu cubes or extra veggies, and skip the Parmesan garnish.

How can I add more vegetables?

Stir in blanched green beans, roasted cherry tomatoes, grilled zucchini, or peas.

Keep pieces bite-size so they distribute evenly.

What should I serve with it?

It pairs well with grilled chicken, salmon, or simple garlic bread. For a lighter meal, serve it with a crisp green salad and sparkling water with lemon.

Why does my pesto turn dark?

Oxidation darkens basil. Keep the pasta slightly warm (not hot), toss gently, and finish with a thin film of olive oil on top if storing.

Add fresh basil just before serving for color.

In Conclusion

Bow tie pesto pasta salad with farfalle is fresh, flexible, and ready in the time it takes to boil water and chop a few veggies. The pesto clings to every curve, while lemon, crunchy vegetables, and a little cheese keep things lively. Make it your own with extra greens or protein, and stash leftovers for easy lunches.

Simple, bright, and reliably delicious—that’s the kind of recipe worth keeping on repeat.

Bow Tie Pesto Pasta Salad With Farfalle - Fresh, Bright, and Easy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Farfalle (bow tie pasta): 12 ounces, dried
• Cherry or grape tomatoes:2 cups, halved
• English cucumber: 1 small, diced
• Red onion: 1/4 medium, thinly sliced
• Kalamata or black olives: 1/2 cup, pitted and sliced
• Fresh mozzarella pearls: 8 ounces, drained (or diced mozzarella)
• Parmesan cheese: 1/3 cup, freshly grated, plus more for serving
• Pine nuts or slivered almonds: 1/4 cup, toasted (optional but great)
• Fresh basil leaves: 1 packed cup, torn for garnish
• Lemon: 1, zested and juiced
• Extra-virgin olive oil: 2–3 tablespoons (for adjusting the pesto)
• Salt and black pepper: to taste
• Pesto: 3/4 to 1 cup, homemade or good-quality store-bought
• Optional add-ins: grilled chicken, chickpeas, arugula, roasted red peppers, artichoke hearts

Instructions

 

• Cook the pasta: Bring a large pot of salted water to a rolling boil. Add farfalle and cook until al dente (check the package and subtract 1 minute). Reserve 1/2 cup pasta water, then drain and spread on a tray to cool slightly.
• Toast the nuts (optional): In a dry skillet over medium heat, toast pine nuts or almonds for 3–4 minutes, stirring, until fragrant and lightly golden. Set aside to cool.
• Prep the vegetables: Halve the tomatoes, dice the cucumber, thinly slice the red onion, and slice the olives. Pat the mozzarella dry if needed.
• Loosen the pesto: In a large mixing bowl, stir pesto with 1 tablespoon lemon juice and 1–2 tablespoons of the reserved pasta water until glossy and pourable. Add a splash of olive oil if it still seems thick.
• Toss the pasta: Add warm (not hot) farfalle to the bowl and fold to coat every piece. The slight warmth helps the pesto cling.
• Add mix-ins: Gently fold in tomatoes, cucumber, red onion, olives, mozzarella, and Parmesan. Add lemon zest and more lemon juice to taste.
• Season: Taste and season with salt and black pepper. Add more olive oil or a spoonful of pasta water if you want a looser salad.
• Finish and chill: Sprinkle with toasted nuts and torn basil. You can serve right away, or chill for 30–60 minutes to let flavors mingle.
• Before serving: If chilled, refresh with a drizzle of olive oil and a squeeze of lemon. Top with extra Parmesan.