Light and Easy Bow Tie Pasta Salad Recipe
A light, refreshing and easy pasta salad, perfect for summer picnics and outings. This lemon basil pasta salad recipe is always a crowd pleaser!
whole grain mustard
salt and pepper
In a large pot of boiling water, prepare pasta until al dente.
In a small mixing bowl or jar whisk or shake lemon juice, olive oil, mustard and minced garlic until well combined.
Drain bow tie pasta and rinse with cold water to shock the noodles.
In a large serving bowl, toss drained pasta with dressing, feta, cherry tomatoes and basil.
Salt and pepper to taste.
Refrigerate until serving (recommend 2+ hours to allow the pasta salad dressing to marinate the bowtie pasta).
Bow Tie Pasta Noodles
- You can use the noodle of your choice, but I like using bow tie for the prettiest pasta salad. It holds the cheese and mustard grain and looks beautiful!
- Can be substituted with any soft cheese including fresh mozzarella or goat cheese.
- Use red or a blend of yellow, orange and red to add even more color.
- Can be substituted with white wine or white wine vinegar.
- Can be substituted witch canola oil in a pinch.
- Prepare noodles al dente. This will prevent your pasta salad from becoming mushy and toss easier. Overcooking your noodles will result in a mushier pasta salad. Nobody wants that!
- After straining noodles, rinse them with cold water to shock them.
- Allow your pasta to cool before adding the pasta salad dressing and ingredients.
- The best pasta salads are made in advance to allow the dressing to soak into your bow tie pasta and toppings. This makes it so flavorful!
- Store in an airtight container or covered for up to 4 days refrigerated.
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