Description
Joanna Gaines Bow Tie Pasta Salad is a creamy, flavorful pasta dish perfect for summer picnics and gatherings. Featuring bow tie pasta coated in a tangy dressing made from mayonnaise, sour cream, and apple cider vinegar, it is loaded with colorful vegetables, sharp cheddar cheese, and fresh herbs to create a satisfying and vibrant salad that can be enjoyed chilled.
Ingredients
Scale
Pasta
- 12 ounces bow tie (farfalle) pasta
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Salad Mix-Ins
- 1 cup shredded cheddar cheese
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1/4 cup chopped green onions
- 1/2 cup chopped fresh parsley
- 1/2 cup sliced black olives
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente, typically about 10 minutes. Drain the pasta and rinse under cold water to cool it down and stop the cooking process.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and creamy.
- Combine pasta and dressing: Add the cooled pasta to the bowl with the dressing. Stir thoroughly to ensure every piece of pasta is evenly coated with the creamy dressing.
- Add vegetables and cheese: Gently fold in shredded cheddar cheese, diced red and green bell peppers, diced celery, chopped green onions, chopped fresh parsley, and sliced black olives, mixing until all ingredients are well incorporated.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. Serve the pasta salad chilled.
Notes
- For a lighter version, substitute Greek yogurt for the mayonnaise or sour cream.
- Add cooked diced chicken or ham to increase protein content.
- This salad can be stored in the refrigerator for up to 3 days.
