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This summer-inspired bow tie pasta salad is the perfect pasta dish to share with friends and family this summer!
I know summer isn’t exactly the best time to be turning on the stove. I get it. But if you’re going to be cooking something anyway, make sure you include some pasta for making this pasta dish in your meal rotation. This dish is perfect for potlucks, picnics, outdoor gatherings and more. It makes a great side dish or main course!
This is an easy, one-pot meal that is reminiscent of making soup. The only difference is, that the pasta is going to absorb all the liquid. It makes for a wonderfully “saucy” dish that pairs nicely with a green salad for plenty of veggies. And if you eat meat, a side of chicken would go nicely here too.
Why Make This Summer Bow Tie Pasta Salad?
- The only prep required is cutting the veggies, so the prep goes pretty quickly.
- It’s a one-pot meal, so there won’t be a ton of dishes to clean after cooking
- It can be enjoyed hot or cool.
- Great as a plant-based main dish or as a side to any meat-based protein.
- You’ll get a healthy serving of veggies.
- Make sure you are slicing your vegetables thin. It will help with cooking time.
- Reserve a little of the parsley for sprinkling over the top of your dish for garnish at serving.
These pasta salad ingredients can be added or exchanged for others in the recipe.
- Different types of squash
- Cherry tomatoes – add them fresh at the end, after cooking.
- Cucumber – toss in some fresh, chopped cucumber after cooking.
- Black olives
- Red bell pepper
- Different herbs that pair well with Italian flavors, or simple seasonings such as black pepper or red pepper flakes for extra kick.
- Add cheese – try parmesan cheese or feta cheese.
- Sprinkle in a little red wine vinegar or balsamic vinegar
- Add some Italian vinaigrette for extra flavor, or even a small amount of lemon juice. (You can make your own, homemade Italian dressing here.)
- Stir in a small amount of dijon mustard for a little kick.
- Add a splash of olive oil for healthy fats.
What Other Types Of Pasta Can I Use?
While bow tie pasta works well here, you can use other shapes of pasta as well. Try:
- Farfalle pasta
About The Ingredients
Vegetable broth – Use broth with no added sugar.
Canned diced tomatoes with basil added – If you can’t find them with basil, regular will work too. You can always add your own basil if you wish.
Red onion – You can chop this a little on the chunky side for a mouthier texture. Or chop them finely if you prefer that.
Celery – Slice this as thinly as you can.
Asparagus – Snap off the woody ends and chop these into pieces approximately 1-inch long.
Carrots – Peel and slice these on the thin side so they cook quickly enough.
Zucchini – You can peel them or leave the skin on. But either way, slice them to approximately a ¼-inch thickness.
Garlic cloves – Mince these as finely as you can. You can also crush them if that’s easier for you.
Dried thyme – If you prefer to use fresh, you can do that too. double the amount if using fresh herbs.
Powdered dried rosemary – Avoid using fresh rosemary, or whole, dried rosemary. You definitely want the powder for this.
Italian Seasoning – You can use the store-bought stuff, or make your own Italian seasoning.
Whole wheat pasta – You can also use gluten-free pasta if you need it.
Chickpeas – drained and rinsed if canned – 1¼ cup if homemade.
Fresh parsley – Chopped fine.
How To Make Bow Tie Pasta Salad
Step 1 – Prep and measure all the ingredients.
In a large soup pot, combine the vegetable broth and the diced tomatoes. Add all the chopped vegetables and spices and bring to a boil. Once the pot reaches a boil, add in the pasta and chickpeas.
Boil until the pasta is cooked al dente. This should cook most of the liquid out of the pot (although there will still be some).
Turn off the heat, stir in the parsley, put a lid on the pot, and let it sit for about 20-30 minutes.
Step 2 – Check The Sauce Level.
Remove the lid, and allow the pasta to cool to a manageable temperature. At this point, the liquid should have been soaked up into the pasta. If not, you can enjoy it as is, or you can turn on the heat once again and cook the liquid out completely. Just be sure to stir so nothing burns.
Step 3 – Garnish and serve.
If you like, when serving, sprinkle a little extra fresh parsley over the top for garnish.
How Long Does Pasta Salad Last In The Fridge?
If packed well, this will last for 4 to 5 days in the fridge.
This pairs well with a green salad and a side of crusty garlic bread.
More Healthy Pasta Salad Recipes
Bow Tie Pasta Salad Recipe Card
Summer Vegetable Bow Tie Pasta
- 1 pasta pot
- 1 Cutting board
- 1 good knife
- 4 cups vegetable broth
- 28 oz. canned diced tomatoes with basil added (it comes that way)
- 2 cups chopped red onion
- 1 cup thinly sliced celery
- 1 cup chopped asparagus
- 1 cup sliced carrots (slice on the thin side)
- 1 cup sliced zucchini (about a ¼ inch slice)
- 12 medium garlic cloves (minced)
- 1 tsp. dried thyme
- 1 tsp. powdered dried rosemary
- 1 tbsp. Italian Seasoning (store bought or homemade)
- ½ lb. whole wheat pasta (dry, bow tie)
- 15 oz. chickpeas (drained and rinsed if canned – 1 ¼ cup homemade)
- ½ cup fresh parsley (chopped fine)
- Prep and measure all the ingredients. In a large soup pot, combine the vegetable broth and the diced tomatoes. Add all the chopped vegetables and spices and bring to a boil. Once the pot reaches a boil, add in the pasta and chickpeas.Boil until the pasta is cooked al dente. This should cook most of the liquid out of the pot (although there will still be some).Turn off the heat, stir in the parsley, put a lid on the pot, and let it sit for about 20-30 minutes.
- Remove the lid, allow the pasta to cool to a manageable temperature. At this point, the liquid should have been soaked up into the pasta. If not, you can enjoy it as is, or you can turn on the heat once again and cook the liquid out completely. Just be sure to stir so nothing burns.
- If you like, when serving, sprinkle a little extra fresh parsley over the top for garnish.
Recipe from the Gracious Pantry® archives, originally posted on 6/24/18.