Mouthwatering Bow Tie Pasta Salad

Finding a crowd-pleasing dish for summer potlucks, family gatherings, or weeknight dinners can feel like an impossible task. After all, you need something that feeds a group, travels well, and actually tastes good after sitting out for a while, and things get even trickier when you’re trying to please both kids and adults.

Luckily, this bow tie pasta salad checks all the boxes: it’s hearty yet refreshing, easy to make ahead of time, and endlessly customizable based on what you have in your fridge.

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What Kind of Pasta Should I Use?

Bow tie pasta, also called farfalle, is the classic choice for this salad because its shape holds onto the creamy dressing really well and looks great in every bite. That said, if you don’t have bow ties on hand, you can swap in other short pasta shapes like rotini, penne, or shells and still get delicious results. Just make sure to cook your pasta al dente according to the package directions, since it will continue to soften a bit as it sits in the dressing. And here’s a pro tip: rinse your cooked pasta under cold water to stop the cooking process and cool it down quickly, which helps prevent your salad from becoming mushy.

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Options for Substitutions

This pasta salad is super forgiving and works well with whatever you have in your fridge:

• Bow tie pasta: Any short pasta shape works great here – try rotini, shells, penne, or elbow macaroni. They all hold the dressing well and are easy to eat.
• Mayonnaise: You can use Greek yogurt or sour cream for half the mayo to lighten it up, or go full Greek yogurt if you prefer. The texture will be slightly tangier but still creamy.
• Cheddar cheese: Swap in Colby, Monterey Jack, or even pepper jack if you want a little kick. Just cube it the same way you would the cheddar.
• Ham: Turkey, chicken, or even crispy bacon bits work well here. You could also leave out the meat entirely for a vegetarian version.
• Relish: If you’re out of relish, finely chop some dill pickles instead – about 3 tablespoons worth. You’ll get the same tangy crunch.
• Bell pepper: Use any color bell pepper you like, or swap in celery for extra crunch. Chopped cucumber also adds a nice fresh element.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not rinsing the cooked pasta with cold water, which stops the cooking process and prevents the noodles from becoming mushy and clumping together.

Another common error is adding the dressing while the pasta is still warm – this causes the mayonnaise to break down and get absorbed too quickly, leaving you with a dry salad by the time you serve it.

Make sure to cook your bow tie pasta just until al dente (usually 1-2 minutes less than the package directions), since the pasta will continue to soften as it sits in the dressing.

For extra flavor, toss the cooled pasta with a tablespoon of olive oil before adding the other ingredients, and always taste and adjust the seasoning after refrigerating, as cold temperatures can dull the flavors.

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What to Serve With Bow Tie Pasta Salad?

This pasta salad is pretty hearty on its own since it’s loaded with ham and cheese, but it’s perfect for serving alongside grilled chicken, burgers, or hot dogs at a backyard cookout. I love pairing it with something fresh and crunchy like coleslaw or a simple cucumber and tomato salad to balance out the creamy mayo dressing. If you’re feeding a crowd, throw some corn on the cob on the grill and maybe some baked beans on the side for a complete summer spread. For a lighter meal, just serve it with some sliced watermelon or fresh fruit – the sweetness pairs really nicely with the tangy, savory flavors of the pasta salad.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead! Keep it in an airtight container in the refrigerator for up to 4 days. You might need to give it a good stir before serving since the dressing can settle at the bottom.

Make Ahead: I love prepping this the night before a picnic or potluck. The flavors really blend together nicely overnight. Just wait to add the peas until right before serving if you want them to stay bright green, though honestly, I usually just toss everything in at once and it still tastes great.

Refresh: If your pasta salad seems a bit dry after a day or two in the fridge, just stir in a tablespoon or two of mayo to bring it back to life. The pasta tends to soak up the dressing as it sits, so don’t be shy about adding a little extra moisture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 90-110 g
• Fat: 160-180 g
• Carbohydrates: 320-360 g

Ingredients

For the dressing:

• 1 1/4 cups mayonnaise (I prefer Hellmann’s mayonnaise)
• 3 tbsp relish
• 1 1/2 tbsp sugar
• 1 1/2 tsp mustard
• 1 tbsp vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

For the salad:

• 1 lb bow tie pasta (I like Barilla for a perfect al dente bite)
• 10 oz cheddar cheese (cut into 1/2-inch cubes)
• 1 1/4 cup ham (diced into 1/2-inch pieces)
• 1/2 onion
• 1/2 cup peas (I use Birds Eye sweet peas)
• 1/2 cup bell pepper (finely chopped, about 1/4-inch pieces)
• 1/4 cup fresh parsley, chopped

Step 1: Prepare the Dressing and Mise en Place

• 1 1/4 cups mayonnaise
• 3 tbsp relish
• 1 1/2 tbsp sugar
• 1 1/2 tsp mustard
• 1 tbsp vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/4 cup ham
• 10 oz cheddar cheese
• 1/2 onion
• 1/2 cup bell pepper
• 1/4 cup fresh parsley

In a large bowl, whisk together the mayonnaise, relish, sugar, mustard, vinegar, salt, and pepper until smooth and well combined.

Set the dressing aside.

While the dressing rests, prepare all your vegetables and proteins: dice the ham into 1/2-inch pieces, cut the cheddar cheese into 1/2-inch cubes, finely chop the bell pepper into 1/4-inch pieces, mince the onion into small pieces, and chop the fresh parsley.

Having everything prepped and ready will make the final assembly quick and efficient.

Step 2: Cook the Pasta to Al Dente

• 1 lb bow tie pasta

Bring a large pot of salted water to a rolling boil and add the bow tie pasta.

Cook according to package directions (usually 9-11 minutes) until the pasta is al dente—tender but still with a slight firmness when you bite it.

I find that Barilla holds its texture really well and doesn’t turn mushy.

Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch, which helps keep the salad from becoming too sticky.

Step 3: Combine All Ingredients with Dressing

• cooked pasta from Step 2
• dressing mixture from Step 1
• prepared ham, cheese, vegetables, and parsley from Step 1
• 1/2 cup peas

In a large mixing bowl, combine the cooled pasta from Step 2 with the diced ham, cheddar cheese cubes, minced onion, peas, chopped bell pepper, and fresh parsley from Step 1.

Pour the prepared dressing from Step 1 over the pasta mixture and toss gently but thoroughly until every piece of pasta and vegetable is evenly coated with the dressing.

Use a large spoon or pasta fork to mix, being careful not to break the pasta.

Step 4: Chill and Serve

Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 1 hour before serving.

This chilling time allows the flavors to meld together and the salad to reach the perfect cold temperature.

Give it a gentle stir before serving to redistribute the dressing, as some may settle at the bottom.

Mouthwatering Bow Tie Pasta Salad

Delicious Mouthwatering Bow Tie Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 3200 kcal

Ingredients

  

For the dressing

• 1 1/4 cups mayonnaise (I prefer Hellmann's mayonnaise)
• 3 tbsp relish
• 1 1/2 tbsp sugar
• 1 1/2 tsp mustard
• 1 tbsp vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

For the salad

• 1 lb bow tie pasta (I like Barilla for a perfect al dente bite)
• 10 oz cheddar cheese (cut into 1/2-inch cubes)
• 1 1/4 cup ham (diced into 1/2-inch pieces)
• 1/2 onion
• 1/2 cup peas (I use Birds Eye sweet peas)
• 1/2 cup bell pepper (finely chopped, about 1/4-inch pieces)
• 1/4 cup fresh parsley, chopped

Instructions

 

• In a large bowl, whisk together the mayonnaise, relish, sugar, mustard, vinegar, salt, and pepper until smooth and well combined. Set the dressing aside. While the dressing rests, prepare all your vegetables and proteins: dice the ham into 1/2-inch pieces, cut the cheddar cheese into 1/2-inch cubes, finely chop the bell pepper into 1/4-inch pieces, mince the onion into small pieces, and chop the fresh parsley. Having everything prepped and ready will make the final assembly quick and efficient.
• Bring a large pot of salted water to a rolling boil and add the bow tie pasta. Cook according to package directions (usually 9-11 minutes) until the pasta is al dente—tender but still with a slight firmness when you bite it. I find that Barilla holds its texture really well and doesn't turn mushy. Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch, which helps keep the salad from becoming too sticky.
• In a large mixing bowl, combine the cooled pasta from Step 2 with the diced ham, cheddar cheese cubes, minced onion, peas, chopped bell pepper, and fresh parsley from Step 1. Pour the prepared dressing from Step 1 over the pasta mixture and toss gently but thoroughly until every piece of pasta and vegetable is evenly coated with the dressing. Use a large spoon or pasta fork to mix, being careful not to break the pasta.
• Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together and the salad to reach the perfect cold temperature. Give it a gentle stir before serving to redistribute the dressing, as some may settle at the bottom.