When it comes to a make-ahead meal, this Vegetarian Mediterranean Bowtie Pasta Salad Recipe has to be my favourite. It is stacked full of Greek flavours with the olives and sundried tomatoes and is bursting with flavour from the dressing by using a good quality extra-virgin olive oil and lemon. It's simple, but it's a winner for a pasta salad meal prep, or a pot-luck salad to bring to a BBQ on a hot summers day.
If you're looking for a salad you can make-ahead this Christmas - or any time of the year, really - you should be trying out this cold pasta salad recipe. Not only is it super delicious, but I've found the flavours from the lemon olive oil dressing and anti-pasta ingredients amplifies on day 2 and 3.
This is a vegetarian cold pasta salad and makes a perfect accompaniment to your Christmas mains like a Roast Turkey or Pineapple Baked Ham. I've actually had it as a meal prep recently because it's been perfect for the Australian summer where we're reaching 40+ temperatures.
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Best make-ahead pasta salad
I may be bias but I do think this is the best cold pasta salad recipe for the organised human who likes to make things the day (or 2 before). None of the ingredients in it will go soggy EVEN IF you add the pasta salad dressing when you first make it.
Keep it in an airtight container until you need it, and then display it in a large salad bowl with some fresh herbs on top! You could even try the salad bowl & lid combos!
Bowtie pasta salad
I don't often use bowtie pasta, but for pasta salads I think it is the perfect shape. The join in the bow is quite thick so it holds its shape after its been cooked, and helps hold the pasta salad dressing in its crevices.
Mediterranean bowtie pasta salad ingredients
Zucchini. Normally pasta salad recipes have cucumber in them because it's more 'salad-y', BUT, I'm a big fan of packing in the extra veggies whenever I get the chance. You can eat zucchini raw, so I have included it the same way as I would have cucumber. Not a fan? Substitute for cucumber.
Red onion & spring onion. For flavour. If you're not an onion fan, feel free to omit, or lessen the amount.
Bocconcini. The bocconcini in this vegetarian mediterranean pasta salad recipe is another way I differ from "usual" pasta salad recipes. More often than not, they will recommend feta, however I chose bocconcini for this one as it didn't go as soggy as feta, meaning the salad can be made ahead for entertaining the following day (and easily be meal prepped!)
Bowtie pasta. I use bowtie pasta for pasta salad as I find it holds its shape the best. But you can substitute this for any kind of pasta you like.
Sundried Tomatoes. I LOVE SUNDRIED TOMATOES! And I think they go perfectly in this dish. I then used the oil that they're stored in to help bulk out the pasta salad dressing flavour.
Olives. I know not everyone is a fan of Olives, or all types of Olives, so feel free to omit or change to suit your flavour pallet. I used a pitted black olive, but you could use kalamata or any other variety you wish.
Cold pasta salad dressing ingredients
Olive oil. This is the base of the dressing. Make sure it’s a good quality variety as this helps with the flavour profile.
Garlic. I've only stated 1 clove for this recipe, but you can measure this with your heart.
Lemon. DON'T THROW AWAY THE SKIN! Use the zest, especially if you're a fan of lemony flavours.
Mustard. This helps amplify the flavour and balance the lemon. I use a dijon mustard for this pasta salad recipe because I like the subtle taste. You could substitute for American or seeded if you prefer.
If you're after a sweeter dressing for your cold pasta salad, why not try my Honey Mustard Dressing?
How to make cold pasta salad
- Cook pasta
In a large pot, cook the pasta al dante. Make sure to check the packet for cooking times as this varies depending on shape and type. Once cooked, drain and add 1 tablespoon of olive oil, toss and let cool.
The olive oil you add now will help prevent it from sticking together. - Dressing
Combine all the salad ingredients together by adding them to a mason jar and shaking.
- Assemble
Add all ingredients, pasta and dressing into a large bowl and toss gently with salad servers. Make sure the pasta is cooled completely before doing this as it helps it keep its integrity and not break.
Pasta salad meal prep
Pasta salad meal prep is one of my favourite summer meal preps because it can be eaten cold. I live in Australia so the worst thing is a hot meal on a 40 degree day, which is why pasta salads are absolutely perfect. Store them in an airtight container for 4-5 days. No need to keep the dressing separate.
Frequently Asked Questions
I recommend bowtie pasta for cold pasta salads as I've found that it holds its integrity best due to the thicker portion in the middle.
You could absolutely use other types of pasta, just make sure to check the cooking times on the back of the packet so you get it perfectly al dante.
If your pasta is overcooked, it will go mushy and won't hold up in the pasta salad.
Absolutely, and I would actually recommend it. Pasta salads like this with its flavours actually amplify in flavour the day after its made because the flavours have had time to meld together.
If you keep this pasta salad in an airtight container, it will last about 4-5 days. This is what makes this a perfect cold pasta salad for a lunch meal prep!
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Vegetarian Mediterranean Bowtie Pasta Salad Recipe
Recipe
Vegetarian Mediterranean Bowtie Pasta Salad Recipe
Ingredients
- 500 g Pasta See Note 1
- 75 g (½ cup) Olives pitted & sliced (See Note 2)
- 40 g (½ cup) Sundried tomatoes sliced (See Note 3)
- ½ Zucchini sliced (See Note 4)
- 1 Capsicum sliced
- ½ Red Onion diced
- 25 g (¼ cup) Spring onion sliced
- 150 g (1 cup) Boccocini
- 80 ml (⅓ cup) Olive oil extra virgin, See Note 5
Dressing
- 1 clove Garlic crushed
- 15 g (1 tbsp) Dijon mustard
- 30 ml (~½) Lemon juice & zest
Instructions
- Cook pasta Al Dante. Make sure to check the packet for cooking times as this varies depending on shape and type. Once cooked, drain and rinse with cold water. Add 1 tablespoon of olive oil, toss and let cool for at least 20 minutes.
- Combine dressing ingredients together.
- Place all salad ingredients & dressing into a large bowl. Then add dressing and toss gently. Make sure the pasta is completely cooled otherwise it will break apart when you go to mix it together.
Notes
I recommend bowtie pasta for pasta salad as it holds its integrity together better than other varieties. But, you can substitute for your favourite shape or type if you choose, just make sure you don't overcook as this will make the pasta salad mushy. Note 2 (Olives)
I used pitted black olives for this recipe, but you could use kalamata or any other olives that you prefer. Note 3 (Sundried Tomatoes)
You want to purchase the sundried tomato in the oil (preferably with rosemary in it as well). You can pour it straight in with the oil into the pasta salad as this helps with the flavour. Note 4 (Zucchini)
Usually pasta salads have cucumber, but to help the longevity of this recipe, I opted for zucchini. You can substitute with cucumber if you prefer. Note 5 (Olive oil)
I recommend a good quality olive oil for pasta salad as it helps amplify the flavour profile.
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