Italian Bow Tie Pasta Salad

Large serving bowl of bow tie pasta salad with serving spoons and two individual bowls of salad on the side.

4.50 from 2 votes

Italian pasta salad recipe inspired by A la Carte Alley restaurant in Cleveland, MS. Cheesy tortellini and bow-tie pasta are mixed with sundried tomatoes, pesto, and olive oil.

Course Salad, Side Dish

Cuisine American, Italian

Prep Time 2

Total Time 2

Servings servings

Calories 378kcal

Author Lisa B.

Ingredients

1 (16 ounce) package bow tie pasta
1 (19 ounce) package frozen cheese-filled tortellini
1/2 cup olive oil
1/2 cup pesto sauce
1 tablespoon white wine vinegar
4 sun-dried tomatoes in oil, drained and chopped
1 cup olive salad
1 cup walnuts coarsely chopped
Freshly grated Parmesan cheese

Instructions

Bring a large pot of water to a boil over medium-high heat. Season the water with one tablespoon of salt. Cook the pastas according to the package directions. Drain the pasta but do not rinse. Transfer the pasta to a large bowl and set aside.
In a small bowl, combine the olive oil, pesto sauce, and white wine vinegar. Whisk the sauce ingredients together until they are evenly combined.
While the pasta is still warm, pour the dressing over the top.
Add the sundried tomatoes, olive salad and walnuts.
Gently stir until the pasta is completely coated with the dressing and all the other ingredients are well mixed.
Cover the salad and refrigerate for at least two hours.
Sprinkle with Parmesan cheese before serving.

Video

Notes

Storage instructions:

Leftover bow tie pasta salad should be stored in an airtight container in the refrigerator within two hours. It will last up to a week. As it sits, some of the ingredients may shift to the bottom of the bowl. It’s a good idea to give it a quick stir every time you take a serving.

Adapted from Absolutely A La Carte

Nutrition