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 delicious and makes a ton for a crowd.

I made it the other week putting my own spin on it. I’ve enjoyed it during early Fall days and also for those final summer days when we might want something super easy to tote to the park or a beach. I don’t have a ton of pasta salad recipes I like, but I think this one with the fresh spinach and asiago cheese has so much flavor it’s changed my opinion on other easy pasta salad recipes.

Lets Get to the Details

For starters, you’ll want cooked pasta, preferably bowtie, also know as farfalle pasta. Another type of pasta would work as well though short pasta is key for a simple pasta salad like this when you think of something to work with all the flavors and yet still be totable for summer picnics! No need to save pasta water here, you’ll simply cook til al dente and add to a large bowl.

Next up you’ll start adding in the sun-dried tomato oil and tomatoes, the chopped red onion, and all that cheese. Be sure to toss the whole salad together so that the baby spinach leaves wilt, but also so that the cheese doesn’t clump in any spots.

I love the asiago here, but you could try mozzarella pearls. Personally I think regular shredded mozarella cheese is best left for pizza as it’s so soft it’ll probably melt and clump into your pasta. In place of the black olives, you could also try kalamata olives if you prefer those!

With the pasta ingredients mixed, you can cover and wait until closer to the time your guest will arrive to make the dressing, or make the pasta salad dressing now and dress a few minutes before eating time.

I love to make dressings like these in a mason jar. It makes for such easy cleanup which is always a good thing! If you have any dressing left, it would be great on any other salad! If you are low on some of the herbs, italian seasoning as a whole could be substituted for the oregano and basil. All the same spices are used in italian seasoning mix and I find myself using it often whether in spaghetti sauce or a dash in chili.

Make it a Meal

For an extra protein boost you can always add some grilled protein. Chicken or shrimp would be my pick. Adding some white beans would also work if you needed to make it a vegetarian main dish!

I do love summer days where meal prep is simple because you’ve got a great recipe like this that can be made ahead. The colors of all the different ingredients are really beautiful and make it a great one to serve at a party, hence why it appeared at mine!

Most recently I added some cherry tomatoes which worked well. My husband of course added some red pepper flakes to his and it was lunch in a large salad bowl for much of last week! It stored well in an airtight contained for three to four days.

Don’t let pasta salad be a summer thing only. It’s a perfect addition to your lunches anytime of the year and this particular dish has a nice tangy vinaigrette that is enjoyed by all. Serve it cold or room temperature, not warm in my opinion.

Bowtie Pasta Salad with Spinach and Sundried Tomatoes

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 delicious and makes a ton for a crowd.

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Prep Time 20

Cook Time 15

Course Side Dish

Cuisine American

Servings 12

Ingredients

Pasta Salad Ingredients

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 walnuts or pine nuts
1 lb box bow tie pasta Farfalle

Dressing Ingredients

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. kosher salt
1/2 tsp. ground pepper

Instructions

First up, cook the pasta according to package directions.
While it's cooking you can be chopping your onion and sundried tomatoes.
Mix well in layers with the ingredients, omitting the dressing and nuts if using. The cheese will start melting on the warm pasta so stir til everything is well combined.
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.
Make the dressing by pouring the ingredients into a mason jar and shaking well.
When you're ready to serve pour on the dressing and nuts if using. Toss well and serve immediately!