Farfalle Pasta Salad for Summer Dinners
Farfalle pasta salad for summer dinners is a fresh Italian inspired pasta salad made with bow tie pasta, ripe tomatoes, basil, garlic, and olive oil. Light, colorful, and satisfying, it is perfect for warm evenings, potlucks, and easy family meals.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting Board
- Sharp knife
- Wooden spoon or large spoon
Ingredients
For the Pasta Salad
- 12 oz farfalle pasta
- 2 cups cherry or grape tomatoes halved
- 1/3 cup fresh basil leaves torn by hand
- 1 clove garlic finely minced
- 1/4 cup extra virgin olive oil plus more to refresh before serving if needed
- 1/2 tsp salt plus more for pasta water
- 1/4 tsp black pepper or to taste
Optional Additions
- 4 oz fresh mozzarella pearls or diced
- 1/3 cup pitted olives sliced
- 1/2 cup cucumber diced
- 2 tbsp red onion thinly sliced
Instructions
- Bring a large pot of water to a boil and salt it generously. Add the farfalle and cook until just tender, stirring once or twice so the pasta does not stick.
- Drain the pasta in a colander and let it cool for a few minutes. If you want the salad to stay light and not gummy, toss the pasta once to release steam, then let it cool until warm but not hot.
- While the pasta cools, place the halved tomatoes in a large mixing bowl. Add the minced garlic, salt, and black pepper, then drizzle in the olive oil. Stir and let it sit for 5 minutes so the tomatoes release their juices and the flavors blend.
- Tear the basil leaves by hand and add them to the tomato mixture. Stir gently so the basil stays bright and does not bruise too much.
- Add the warm cooled farfalle to the bowl. Toss gently until the pasta is evenly coated with the tomato juices and olive oil. The pasta should look glossy, not dry.
- If using optional additions like mozzarella, olives, cucumber, or red onion, fold them in now. Mix gently so the pasta shape stays intact and the tomatoes do not break down.
- Taste the salad and adjust seasoning. If it tastes flat, add a pinch more salt. If it needs more richness, add a small drizzle of olive oil and toss again.
- Let the salad rest for 10 minutes before serving so the flavors settle. Serve at room temperature for the best tomato and basil flavor. If refrigerated, let it sit out 15 to 20 minutes and refresh with a drizzle of olive oil before serving.
Notes
For the best flavor, use ripe tomatoes and serve the salad at room temperature. If making ahead, add basil closer to serving time and refresh with a drizzle of olive oil before bringing it to the table.