Bow Tie Pasta Salad

There’s no special dress code required to make or eat this fresh, flavorful salad! 



  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried basil leaves
  • 1/3 cup prepared Italian salad dressing
  • 3 cups (6 ounces) bow tie (farfalle) pasta, uncooked
  • 20   pitted ripe olives
  • 16   cherry tomatoes
  • 1 medium cucumber
  • 1 ounce fresh parmesan cheese, grated (1/4 cup)
  •  Salt and ground black pepper (if desired)


  1. In Small Batter Bowl, mix mustard and basil with Stainless Whisk. Gradually stir in dressing and whisk until smooth. Set aside. 

  2. In (4-qt.) Casserole, cook pasta according to package directions; drain in large Stainless Mesh Colander. Rinse with cold water and drain well. Place pasta in Classic Batter Bowl

  3. While pasta is cooking, prepare the vegetables. On Cutting Board, cut olives and cherry tomatoes in half with Quikut Paring Knife

  4. Cut cucumber in half lengthwise. Remove seeds by running The Corer™ down length of each cucumber half. Place cucumber halves, cut side down, on cutting board. Using scoring hold of Zester/Scorer, remove thin strips of peel to create a striped effect. Cut cucumber halves crosswise into slices. 

  5. Add olives, cherry tomatoes and cucumbers to pasta in Batter Bowl. Pour dressing over pasta mixture and mix lightly with Bamboo Spoon

  6. Using Rotary Grater, grate Parmesan cheese over salad and mix lightly. Cover Bowl with lid and refrigerate 30-60 minutes. Before serving, sprinkle salad with a little salt and pepper, if desired. 


  • 8  servings

Nutrients per serving:

Approximately 220 calories and 2 grams of fat per serving

Cook's Tips:

To get the most flavor from your dried basil leaves, crush the leaves in the palm of your hand with your fingertips before you mix them with the mustard.





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