This is the kind of pasta salad that vanishes first at every BBQ. Bright pops of cherry tomatoes, crunchy cucumber, salty olives and a generous hit of parmesan all tossed in a punchy homemade Italian dressing.

It’s fresh, colourful and unapologetically flavour-packed.

I’m a bit particular about pasta salads. If I’m going to make one, it needs to have personality. No bland, dry noodles hiding under a shy drizzle of dressing.

I want bold seasoning. Proper salt. Enough zing to make you go back for seconds.

The magic here? The dressing. It’s simple, yes — but it’s punchy enough to soak into the bow ties and cling to every nook and cranny.

Toss it all together, chill it down, give it one more stir before serving (because the good stuff settles at the bottom), and you’ve got a make-ahead side that tastes even better the next day.

Quick to prep. Big on flavour. Zero sad desk-lunch vibes.

For the Pasta Salad

Bow Tie Pasta (Farfalle) – The perfect shape for holding onto the dressing. Cook just until al dente so it stays tender but not mushy.
Cherry Tomatoes – Halved for juicy pops of sweetness and bright color throughout the salad.
English Cucumber – Adds crisp texture and freshness without excess seeds or bitterness.
Red Bell Pepper – Brings a mild sweetness and a beautiful crunch.
Red Onion – Finely diced for a little sharp bite that balances the richness of the cheese.
Black Olives – Sliced and drained for a savory, briny flavor.
Spanish Olives (with Pimento) – Add extra depth and a slightly tangy note that makes the salad more interesting.
Fresh Parsley – Chopped and sprinkled in for a burst of freshness and color.
Grated Parmesan Cheese – Salty, nutty, and essential for that classic Italian flavor.

For the Italian Dressing

Extra Virgin Olive Oil – The base of the dressing, adding richness and smooth texture.
Apple Cider Vinegar – Provides the bright acidity that balances the oil.
Italian Seasoning – A blend of herbs that gives the dressing its signature flavor.
Garlic Powder – Adds subtle garlic flavor without overpowering the salad.
Salt – Enhances all the flavors in the dish.
Black Pepper – Adds mild warmth and depth.
Honey (Optional) – Just a touch to balance the acidity of the vinegar, if desired.

How To Make The Best Italian Pasta Salad

A colorful pasta salad featuring tender bow tie pasta, crisp vegetables, briny olives, and a simple homemade Italian dressing. Finished with grated parmesan and fresh parsley, it’s perfect for gatherings or everyday meals.

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Course: Salad

Cuisine: Italian-inspired

Keyword: How To Make The Best Italian Pasta Salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Notes

Ingredients

8 oz bowtie pasta (or farfalle)
3/4 cup cherry tomatoes
3/4 cup English cucumber
3/4 cup red bell pepper
1/4 cup grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup sliced black olives, drained
1/4 cup sliced Spanish olives (with pimento), drained (a.k.a. Manzanilla olives)
1/4 cup diced red onion (cut very small)

Italian Salad Dressing

1/3 cup extra virgin olive oil
2 tbsp apple cider vinegar
1 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
1 tsp honey (optional)

Instructions

Bring 2 quarts of water to a boil and stir in 1 tbsp table salt. Add 8 oz bowtie pasta and cook for 10 minutes for al dente texture. During the first few minutes, stir 2–3 times to prevent sticking. Once the timer goes off, taste the pasta. If it needs more time, cook for an additional minute. Drain in a colander and rinse under cold water. Allow it to drain thoroughly.
While the pasta cooks, prepare the dressing. In a large mixing bowl, combine 1/3 cup extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp Italian seasoning, 1/4 tsp garlic powder, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp honey (if using). Mix well.
Prepare the vegetables. Finely dice the red onion into very small pieces (about 1/8 inch). Chop the red bell pepper and English cucumber into 1/2 inch pieces. Slice the cherry tomatoes in half. Add all vegetables to the bowl with the dressing.
Stir in 1/4 cup sliced black olives and 1/4 cup sliced Spanish olives (with pimento), making sure they are drained.
Add 2 tbsp chopped fresh parsley.
Transfer the drained pasta into the bowl. Sprinkle in 1/4 cup grated parmesan cheese and toss until everything is evenly coated.
Refrigerate until serving. Before serving, stir again to redistribute the dressing that may settle at the bottom.

Notes

Keep leftovers refrigerated in an airtight container for several days.

Nutrition

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Can I Use Chicken Breasts Instead of Thighs?
Yes! You can use either boneless skinless chicken breasts or thighs for this recipe. Chicken thighs tend to stay a little juicier, while chicken breasts are leaner and cook a bit faster. Just be sure to cut the chicken into even-sized pieces so everything cooks evenly.
What Can I Use Instead of Red Dried Chilies?
If you don’t have red dried chilies on hand, you can substitute with red pepper flakes or a little sriracha. Start small and adjust to taste — you can always add more heat, but you can’t take it out!
How Do I Make Sure the Chicken Gets Crispy?
For extra crispy chicken, make sure it’s evenly coated in cornstarch and that your oil is properly heated before frying. Also, avoid overcrowding the pan. Cooking in batches helps the chicken crisp up instead of steaming.
My Sauce Isn’t Thick Enough — What Should I Do?
If your sauce seems too thin, don’t worry! Simply mix a small amount of cornstarch with cold water to create a slurry, then stir it into the simmering sauce. It will thicken quickly and create that glossy coating we love.
Can I Prep Anything Ahead of Time?
Absolutely! You can slice the chicken, chop the garlic and ginger, and whisk together the sauce ingredients in advance. Store everything separately in the refrigerator, and when you’re ready to cook, dinner comes together quickly and easily.