Description
A refreshing and flavorful Bowtie Pasta Salad featuring a creamy lemon-dill dressing, hearty cubes of salami and Colby Jack cheese, and a vibrant mix of fresh vegetables. Perfect for picnics, potlucks, or easy weeknight meals, this salad combines al dente pasta with crisp broccoli, cucumber, grape tomatoes, and red onion for a delightful contrast of textures and tastes.
Ingredients
Scale
For the dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh dill
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
For the salad:
- 12 ounces bowtie pasta (farfalle)
- 1 cup cubed Colby Jack cheese
- 1 cup cubed salami
- ½ cup diced red onion
- 2 cups grape tomatoes, halved
- 1 cup diced cucumber
- 1 cup broccoli florets
Instructions
- Prepare the dressing: In a medium bowl, combine mayonnaise, sour cream, fresh lemon juice, fresh dill, minced garlic, salt, black pepper, and onion powder. Stir thoroughly until smooth and well blended. Cover and refrigerate the dressing until ready to use, allowing flavors to meld.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until just past al dente—firm but not hard or mushy. Drain the pasta and rinse it under cold water to stop cooking and cool it completely.
- Prepare the salad ingredients: While the pasta cooks, cube the Colby Jack cheese and salami. Dice the red onion and cucumber. Halve the grape tomatoes and separate broccoli into small florets. Place all these prepared ingredients into a large mixing bowl.
- Combine salad components: Add the cooled pasta to the bowl with the vegetables, cheese, and salami. Pour the dressing over the salad and toss gently but thoroughly to make sure every piece is coated evenly with the creamy dressing.
- Refrigerate before serving: Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least 30 minutes to allow flavors to marry. Serve cold for the best taste and texture.
Notes
- This pasta salad is best served the day it is made to enjoy the freshest flavors and textures, but leftovers keep well refrigerated in an airtight container for up to 3 days.
- When making ahead, toss the salad and dressing together just before serving if possible to maintain the salad’s crispness.
- Nutrition estimates are based on 12 servings, with 1 serving being about 1/12th of the full recipe. Ingredient brands and variations can affect exact values.
