Light and Zesty Bow Tie Pasta Salad Recipe with a Local Vancouver Twist
Ciao Bellos & Bellas! Get ready for your new favorite summer sidekick! My Light and Zesty Bow Tie Pasta Salad Recipe! Perfect for those warm days, picnics, or simply a delicious, and simple meal. Summer is almost here, and with that, it’s high time I shared a recipe inspired by my incredible summers in Italy.
I’ve been blessed to spend many unforgettable summers in Italy over my life. Those were amazing times filled with family, festivals, music, fantastic food, and trips to the beach. One of the dishes I remember best from these visits were the cold salads. These pasta or rice salads were always filling, yet wonderfully light. It’s also a blessing that when it was 35 degrees Celsius outside the only cooking involved was the pasta itself!
Below is my version of an authentic Italian Farfalle Pasta Salad. That’s bow ties. You can easily make it ahead of time and take it on a picnic (just remember to keep it packed in a cooler with ice for safety).
Why You’ll Love This Farfalle Pasta Salad:
- Quick & Easy to Prepare: Minimal cooking, maximum flavor!
- Perfect for Meal Prep & Picnics: Tastes even better chilled.
- Bursting with Fresh, Zesty Flavors: A delightful combination of ingredients.
- Easily Customizable: Add your favorite veggies, or try our special Vancouver twist!
The Vancouver Spot Prawn Twist
We’re so blessed here in Vancouver and the Lower Mainland of BC to have sweet and succulent Spot Prawns available at this time of year. While I made this particular bow tie pasta salad recipe with canned tuna, you could easily steam or grill fresh local prawns like I did for dinner last week. After removing the meat, toss it into your salad for a fantastic local touch.
Pasta Boy Peter’s Important Tip for Spot Prawns: Do not toss the prawns into the salad until just before serving, as acidity can toughen them. I prefer using lemon juice if using Spot Prawns. You can even make a large batch and just serve the prawns as a garnish or side!
This “Vancouver twist” is just a taste of the, “Nona meets Chef!” cooking techniques you’ll find in my Vancouver cooking classes. Let me be your authentic Italian Nona right here in the city! Join me for one of my two Pasta classes in July.
I hope you enjoy me sharing my recipes & stories with you, and all I ask in return is that you like, comment, share, and most importantly, never forget to always #EatwiththoseyouLove ®
Buon Appetito Tutti,
Pasta Boy Peter
Light and Zesty Bow Tie Pasta Salad Recipe
Feeds: 4 to 5 people
- Prep time: 30 minutes
- Chill time: 30 minutes (minimum for flavors to meld)
- Total time: 60 minutes
Ingredients:
- 1 lb (450-500g) short pasta (Bow Tie/Farfalle recommended; Penne or Fusilli also work well)
- 1 Can Solid White Tuna (packed in water or olive oil)
- 3 Stalks Celery, cut on the bias (at an angle) into bite-sized pieces
- 1 Shallot, minced
- 10-15 Cherry Tomatoes, sliced in half, or quarters if large (Save any juices for your salad; sliced whole tomatoes can be substituted)
- 1 Sliced Orange or Red Bell Pepper (Mini Peppers can be substituted)
- 1 Cup Olives, pitted and sliced into bites (Black Olives are my preference for this dish)
- 1 Cup canned or jarred Artichoke hearts, cut into quarters (preferably without a marinade)
- 5 Leaves Fresh Basil
- ¼ cup chopped Italian parsley
- 2 TBSP Extra Virgin Olive Oil (reduce slightly if tuna is packed in oil)
- 3 TBSP Red or White Wine Vinegar (Lemon Juice can be substituted for all the vinegar, especially if using Spot Prawns)
- 1 TBSP Balsamic Vinegar (Adds a dash of sweetness without overpowering ingredients)
- 1 TSP Dijon Mustard (Optional)
- Salt and Pepper to taste
Preparation:
Hint: This dish tastes even better if prepared ahead of time and allowed to sit in the fridge, letting the flavors meld.
- Boil 4 litres of water for the pasta. Salt the water with 1 Heaping TBSP of Sea Salt. Cook your pasta until it is Al Dente.
- Strain out the pasta and immediately rinse it with cold water, or submerse it in ice water, until it is cold.
- Toss the pasta with a drop of olive oil to prevent sticking and refrigerate your pasta immediately after cooling it.
- In a large mixing bowl, add the can of tuna and break it into small chunks. Make sure to add the oil from the can if it’s packed in Olive Oil.
- Add in your tomatoes and their juices, the celery, artichokes, peppers, shallots, and the olives.
- Whisk together your olive oil, vinegar and Dijon mustard.
- Season your veggies lightly.
- Mix your veggies and tuna with half the dressing.
- Add your pasta to the mixing bowl, add the remaining dressing, and toss everything together thoroughly.
- Taste. Season with Salt, Pepper, and more Olive Oil and Vinegar as you see fit.
- Just before serving or transporting, tear in 4 to 5 of the large leaves of basil and add your chopped parsley.
- Finish with a garnish of some more basil and serve this easy bow tie pasta salad for lunch, dinner, or pack it in a cooler with ice to take on a picnic.
Ready to Master Authentic Italian Flavors? Join a Pasta Boy Peter Cooking Class in Vancouver!
If you loved creating this zesty pasta salad, imagine diving deeper into the heart of Italian cuisine. Our hands-on cooking classes in Vancouver are perfect for food lovers eager to explore new cultures and master delicious dishes.
My public Vancouver cooking classes will continue in July 2025. Currently, I’m booking private in-home Italian Kitchen Parties into July and August.
Explore Vancouver Cooking Class Dates & Details
Or, Join my Newsletter to be the first to know when new registration starts!
Again, I hope you enjoy me sharing my recipes & stories with you, and all I ask in return is that you like, comment, share, and most importantly, never forget to always #EatwiththoseyouLove ®
Buon Appetito Tutti,
Pasta Boy Peter