Description

Joanna Gaines Bow Tie Pasta Salad is a creamy and refreshing pasta salad featuring farfalle pasta tossed with fresh cherry tomatoes, cucumber, red onions, cheese, and optional bacon bits. Dressed in a tangy mixture of mayonnaise, sour cream, apple cider vinegar, and a touch of sugar, this salad is chilled to meld the flavors perfectly, making it an ideal dish for summer gatherings, potlucks, or casual meals.

Ingredients

Scale

Pasta Salad Ingredients

12 oz farfalle (bow-tie pasta)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1 cup shredded or cubed cheese (cheddar or mozzarella)
1/2 cup cooked bacon bits (optional)

Dressing Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish

2 tablespoons fresh parsley, chopped

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil and add the farfalle pasta. Cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and rinse under cold water to cool it completely. Set aside.
Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, finely chopped red onion, shredded or cubed cheese, and cooked bacon bits if using. Stir gently to mix evenly.
Prepare Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
Dress the Salad: Pour the prepared dressing over the pasta salad ingredients. Toss gently but thoroughly to coat all the components evenly with the dressing.
Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour. This chilling time allows the flavors to meld and the salad to become nicely chilled.
Garnish and Serve: Before serving, sprinkle the chopped fresh parsley over the salad for a burst of color and fresh flavor. Serve cold and enjoy!

Notes

For a vegetarian version, omit the bacon bits.
You can substitute Greek yogurt for part of the mayonnaise or sour cream to lighten the dressing.
Make sure to fully cool the pasta before combining to prevent the dressing from melting or becoming watery.
This salad can be made a day ahead and kept refrigerated.
Use freshly chopped parsley for the best flavor and presentation.