A vegan Bowtie Pasta Salad tossed in a tangy Lemon Garlic Dressing. Made with peas, cherry tomatoes, artichokes, olives, white beans, seeds, and fresh herbs, this quick and easy pasta salad is perfect for picnics or to bring to spring and summer parties!
Throughout the spring and summer seasons, I am constantly making this Bowtie Pasta Salad. Not only is it easy to whip up in a pinch, but it is one of my favorite dishes to bring on picnics, road trips, and for boating and golfing! This recipe has really been a go-to for my husband and I. In addition to being incredibly convenient, I love the garlicky, tangy dressing, the pop of flavor from the olives and artichokes, the sweet juicy cherry tomatoes, and the fresh addition of herbs. I sneak in peas and sunflower seeds to give this pasta salad a mega-nutritional boost!
Why You'll Love This
- Bold flavor! The dressing is vibrant and the salad features ingredients like olives, artichokes, and herbs that pack in A LOT of flavor.
- Quick & easy! Made in just 20 minutes, this is perfect for quick meals.
- Great for on-the-go! Pack for picnics or road trips!
- Nutritious! Unlike many pasta salads with creamy dairy ingredients and processed meats, this light and nourishing recipe is made entirely with plant-based, whole foods that will leave you feeling energized.
Ingredients
- Bowtie pasta: Also called farfalle. Or use your favorite type of pasta for pasta salad!
- Peas: I use frozen peas for ease, but you can use fresh peas—especially when they are in season.
- Olive oil: Since this is part of the dressing, be sure to use a nice, high quality extra virgin olive oil, preferably from Italy.
- Cherry tomatoes: Or mixed baby heirloom tomatoes or grape tomatoes.
- Artichokes: For easy prepping, I use marinated artichokes from a jar or can.
- White beans: Use Navy, Cannellini, or Great Northern beans (canned).
- Kalamata olives: Or you favorite type of olive. It's easiest to buy them pre-sliced!
- Fresh herbs: I use a combination of parsley and basil, but feel free to choose just one or add even more herbs, like dill or mint.
- Sunflower seeds: Adds a bit of crunch and nutty flavor.
- Lemons: They make the dressing vibrant, citrusy, and tangy!
- Garlic cloves: Crushed garlic adds delightful pungent flavor, giving the pasta salad a punch.
- Red wine vinegar: For tanginess and acidity. Can sub white wine vinegar.
- Maple syrup: For a touch of sweetness to balance the acidity.
- Dijon mustard: For a bit of bite and punchy flavor. Blends so well with the lemon and maple!
- Salt and pepper: Use the recommended amount and then taste and adjust. I usually load the salad up with extra pepper just before serving. 😉
The BEST Pasta Salad Dressing!
This dressing is light and refreshing, yet packs a punch when it comes to flavor. Lemon, garlic, vinegar, maple, and dijon come together to create a tangy, garlicky, subtly sweet, and vibrant dressing. When pouring over the salad, you can always start with half, then taste and adjust, adding more as needed.
Tip: If making this ahead of time, store half of the dressing separately. Mix the pasta salad with the remaining half. The pasta will soak up some of the dressing. This makes the flavor delicious, but you'll need that extra dressing to toss just before serving for optimal flavor and texture!
How to Make Bowtie Pasta Salad
1. Cook pasta and peas. Bring a large pot of salted water to boil. Cook pasta according to package instructions. During last minute of cook time, toss in peas to blanch. Drain, rinse with cold water, then toss pasta and peas in a large bowl with a drizzle of olive oil.
2. Prep ingredients and make dressing. While the pasta is cooking, prep any ingredients that need to be chopped. Whisk all of the dressing ingredients together.
3. Toss pasta salad. Add all ingredients to the bowl with the pasta and peas and mix, then pour the dressing over top and continue to toss. Serve at room temperature or chill until ready to serve.
Recipe Variations
- Add sautéed veggies: Sauté asparagus, zucchini, summer squash, bell peppers, or any other seasonal vegetable and let cool before tossing with the pasta.
- Add greens: Add arugula or massaged and chopped kale to the pasta, or toss in microgreens!
- Add chickpeas: Instead of white beans mix in chickpeas.
- Add pine nuts: Toasted pine nuts would make a great sub for the sunflower seeds.
Chef Tips
- Rinse the pasta. Just to clarify, this is not something you want to do with hot pasta recipes. I repeat... NEVER rinse pasta when serving a warm dish! But, for pasta salad, rinsing the pasta helps prevent the noodles from sticking together. 🙂
- Avoid undercooking. When cooking a warm pasta recipe, I often suggest slightly undercooking the pasta as it will continue to soften with a warm sauce. However, with pasta salad (especially bowtie pasta salad) you want to make sure it is al dente. Cook for the full time suggested, and just to be sure—do a taste test!
- Meal prep. Save on prep time by making the dressing up to 3 days in advance. You can also pre-chop any ingredients in order to make it easier to simply toss with the pasta when it's ready!
Frequently Asked Questions
Bowtie pasta is actually called farfalle, which means "butterflies" in Italian.
"Al dente" means "to the tooth," which means the pasta should be firm, but still have a slight resistance or toothiness.
The frozen peas are already fully cooked. All you need to do is toss them in with the cooking pasta for the last minute of cook time! Drain with the pasta, and they're ready to go!
Unfortunately no. This recipe does not freeze well. See below for tips on how to meal prep so that you can save yourself a little time!
To Make Ahead
You can make this pasta salad up to 2 days in advance. I recommend only tossing with half of the dressing, then reserve the rest to mix in just before serving. You can make the dressing up to 3 days in advance. You can also chop and prep the veggies the day before serving.
Storage
Store leftovers in an airtight container for 3-5 days in the refrigerator. Serve chilled or remove from the fridge and let sit for a little while to come to room temperature.
Turn it Into a Feast!
Here are recipes that would go well with Bowtie Pasta Salad for a full meal!
- Vegan Souvlaki (Tofu Skewers)
- Sourdough Garlic Bread
- French Style Potato Salad
- Poblano Pesto Tempeh Wrap
- Grilled Peach Panzanella Salad
- Vegan Cheese Board
- Tofu Caprese Baguette
- Grilled BBQ Tofu
I hope you enjoy this Bowtie Pasta Salad! 🙂 Be sure to let me know what you think in the comments, and don't forget to rate the recipe!
More Vegan Summer Recipes
- Vegetarian Bánh Mì
- Green Pea Pasta with Roasted Asparagus
- Spring Roll Bowl with Baked Tofu
- Summer Pasta Salad
- Grilled Zucchini Pesto Pasta
📖 Recipe
Bowtie Pasta Salad
Ingredients
- 1 pound bowtie pasta (farfalle)
- 1 cup frozen peas
- Olive oil extra virgin
- 1 ½ cups quartered cherry tomatoes
- 1 cup chopped artichokes from a jar or can
- 15 ounces white beans drained and rinsed (Navy, Cannellini, Great Northern)
- 7 ounces sliced Kalamata olives
- ½ cup chopped parsley
- ½ cup chopped basil
- ¼ cup sunflower seeds
Lemon Garlic Dressing
- ½ cup olive oil extra virgin
- 4 lemons juiced
- 4 garlic cloves peeled and crushed
- ¼ cup red wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 2 teaspoon salt
- 1 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil. Cook according to package instructions. When the pasta is nearly done (last 1-2 minutes), add the peas to briefly blanch. Drain. Toss the pasta and peas in a large bowl with a generous drizzle of olive oil to keep the noodles from sticking together.
- While the pasta cooks, prep any ingredients that need to be chopped and whisk together all of the ingredients to make the salad dressing.
- Add everything from the cherry tomatoes to the sunflower seeds to the pasta bowl and mix. Then pour the dressing over top and toss. Serve at room temperature, or chill until ready to serve.
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