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Bow Tie Pasta Salad with Summer Vegetables
Samantha Jones

Bow Tie Pasta Salad with Summer Vegetables

A refreshing Italian-inspired salad featuring al dente bow tie pasta, crisp summer vegetables, and a zesty lemon-herb vinaigrette. Creamy avocado and fresh herbs balance the tangy dressing for a light, vibrant dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Bow tie pasta (fusilli)
  • 12 oz (340 g)
  • Cherry tomatoes
  • 1 cup, halved
  • Red bell pepper
  • ½, diced
  • Cucumber
  • ½, diced
  • Red onion
  • ¼, finely sliced
  • Avocado
  • 1 large, diced
  • Fresh basil
  • 2 tbsp, chopped
  • Lemon juice
  • ½ cup
  • Olive oil
  • ½ cup
  • Salt
  • to taste
  • Pepper
  • ½ tsp
  • Greek yogurt
  • ¼ cup (optional)

Method
 

  1. Boil salted water in a large pot until vigorously simmering.
  2. Add bow tie pasta and cook al dente for 2-3 minutes.
  3. Drain pasta under cold water to stop cooking.
  4. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper, basil, and optional Greek yogurt.
  5. Add cooked pasta, cherry tomatoes, bell pepper, cucumber, red onion, and avocado to the bowl.
  6. Toss to coat evenly, ensuring gentle handling of avocado.
  7. Chill in the refrigerator for 20-30 minutes before serving.

Notes

Substitute fusilli with penne for a sturdier texture
Use orange or yellow bell peppers for sweeter flavor
Shallot can replace red onion if desired
Adjust vinaigrette consistency with a splash of water
Serve with grilled chicken or quinoa salad if desired