“Tossed & Tied: Mike and John’s Summer Bow Tie Salad”

Mike and John’s Bow Tie Pasta Salad

A Summer Showstopper That's as Flavorful as It is Beautiful

When it comes to summer dishes that look just as amazing as they taste,

Mike and John’s Bow Tie Pasta Salad takes center stage.

It’s vibrant, packed with fresh vegetables, and elevated by a bold homemade dressing.

Best of all? It’s simple to make and sure to be the most talked-about dish at your next gathering.

Let’s dive into this refreshing, colorful, and delicious recipe that’s perfect for backyard barbecues, family picnics, or any day you want to impress without the stress.

🌿 What You’ll Need

Before you start, gather these fresh and flavorful ingredients:

For the Salad:

• 1 lb bow tie pasta (farfalle)

• 3.5 oz baby spinach (washed and dried)

• 10 oz rainbow cherry tomatoes, halved

• 1 fresh cucumber, quartered

• ½ red onion, diced

• 2 small red peppers, diced

• 6 oz black olives, pitted and sliced

• 1 ripe avocado, diced

• 7 oz crumbled feta cheese

  
  

For the Dressing:

• ½ cup extra virgin olive oil

• 3 tbsp red wine vinegar

• 2 tbsp freshly squeezed lemon juice (trust us—skip the bottled stuff)

• 1 tbsp granulated sugar

• 3 fresh garlic cloves, minced (fresh is best)

• 2 tsp dried basil

• 2 tsp dried oregano

• 1 tsp mustard you can use your favorite. ours is Dijon.

• 2–3 tbsp finely chopped fresh parsley

• Freshly ground black pepper (to taste)

  
  

👨‍🍳 Let’s Make It!

1. Cook the Pasta

Bring a large pot of water to a boil. Salt your water generously—this is the first chance you have to season the pasta. For extra flavor, we like to add a touch of butter too. Once boiling, add your farfalle and cook al dente according to the package instructions.

🔥 Tip: Don’t skip seasoning your water. Bland water = bland pasta.

After cooking, drain the pasta and rinse it under cold water to stop it from cooking further.

Set aside to cool completely.

2. Whisk Up the Dressing

In a medium mixing bowl, combine the olive oil, red wine vinegar, lemon juice, sugar, minced garlic, basil, oregano, mustard, parsley, and black pepper. Whisk thoroughly until everything is emulsified and aromatic.

🍋 Note: Fresh lemon juice and garlic make a world of difference here. Your tastebuds will thank you.

3. Prep the Veggies

Now for the fun part: building the color!

• Quarter and slice your cucumber.

• Halve the rainbow cherry tomatoes.

• Dice the red onion and red peppers.

• Slice the black olives into small circles. Make sure they are pitted and well-drained.

• Dice up the ripe avocado just before mixing to keep it fresh.

  
  

4. Assemble the Salad

Choose your favorite serving dish—we love using a trifle bowl to show off all the layers.

1. Add the cooled pasta.

2. Layer in the baby spinach.

3. Mix in the cucumber, tomatoes, onion, peppers, and olives.

4. Gently fold in the avocado.

5. Sprinkle the top with crumbled feta.

   
   

5. Dress and Chill

Give your dressing one last whisk, then pour it evenly over the salad. Toss everything together gently to coat. Cover and refrigerate for at least an hour before serving—this gives the flavors time to mingle and deepen.

❄️ Pro Tip: A chilled pasta salad is not only refreshing but more flavorful after resting.

🥗 The Result?

A bold, beautiful bowl bursting with color, texture, and flavor. It’s creamy and tangy, crunchy and smooth, savory and slightly sweet—all in one forkful.

Mike and John’s Bow Tie Pasta Salad isn’t just a recipe, it’s a celebration of summer freshness. Make it once, and it’ll become a staple at every sunny get-together.

✨ Serve. Smile. Savor.

Ready to impress? This salad is your showpiece. Make it, share it, and don’t forget to snap a photo before everyone dives in.

Have your own twist on the recipe? Tag us with #BowTieBliss and let us know how you make it yours.