top of page
  • Laura

Bowtie Pasta Salad with Spinach and Sun-dried Tomatoes

The summer days seem to be getting shorter don't they? We're winding down and I know some of you have already started school. Seasons are a funny thing. As much as I look forward to summer and love it most of all I'm ready for cooler weather.

The fact that it's been in the 90's and humid definitely plays a role into my wishing for Fall. It feels too hot to even grill and easy summer meals that can be made inside and are cool themselves are high on my list. I'm ready for some final adventures and want things that travel well too. Enter in this pasta salad.

This is the pasta salad in my book. It's the one we served at my high school graduation party and the one that's handwritten in my recipe book by my Mom. I have no idea of its origins, only that it's super yummy and makes a ton for a crowd. I made it the other week putting my own spin on it knowing it's a great one for when those fall days are still warm and also for these final summer days when we might want something super easy to tote to the park or a beach.

You can always add some grilled protein here; chicken or shrimp would be my pick. Make it ahead and just wait to pour the dressing on until you're ready to serve. Once it's been cooked and the dressing has been poured on I still find it lasts a couple days well in the fridge!

Bowtie Pasta Salad with Spinach and Sun-dried Tomatoes

Ingredients You'll Need for the Pasta

  • 1 package of baby spinach- 10-12 ounce works well

  • 1 5 oz. container shredded Asiago cheese

  • 1/2 cup chopped sundried tomatoes in oil

  • 1/2 cup chopped red onion

  • 1/2 cup shredded parmesan cheese

  • 1 2.25 ounce can sliced black olives, drained

  • 1/4 cup sliced almonds

  • 1 lb box bow tie pasta (Farfalle)

Ingredients for the Dressing

  • 1/2 cup olive oil

  • 2 T white wine vinegar

  • 1 tsp. dry mustard

  • 3/4 tsp. dried oregano

  • 1 tsp. dried basil

  • 1 tsp. minced garlic

  • 1 tsp. salt

  • 1/2 tsp. ground pepper

  1. Cook the pasta and mix well in layers with the ingredients, omitting the dressing and sliced almonds. The cheese will start melting on the warm pasta so stir til eveyrthing is well combined.

  2. At this point you can cover the dish and wait to add the dressing and nuts until you're ready to serve, or move on to preparing everything.

  3. Make the dressing by pouring the ingredients into a mason jar and shaking well.

  4. When you're ready to serve pour on the dressing along and toss in the almonds. Toss well and serve immediately!


bottom of page