Quick Cold Bow Tie Noodle Salad for Easy Weeknight Meals

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Cold Bow Tie Noodle Salad Recipe

Hi everyone, I’m Taron Ahmed. I love to make elaborate recipes on the weekends, but come midweek, I’m out of prepared meals and so tempted to order takeouts. Stop.

Using a few shortcut strategies and a mad dash to the store for fresh and even store-bought products, you will get a tasty plate of home cooked food on the table for your family in under an hour. For another comforting and quick option, consider making a delicious homemade hamburger helper.

Why You’ll Love This

Cold noodle salad in a bowl with fresh ingredients

This cold salad is perfect on a warm night and leftovers make a great lunch. For another excellent quick weeknight main, consider our garlic butter steak bites recipe.

It’s also a great salad to take to a potluck.

This salad is perfect eaten on its own or you can even pair it with a protein like fish or chicken.

You can also make this vegan by just substituting the cheese.

Ingredients

Ingredients for cold bow tie noodle salad

  • 375 gram package of bow tie noodles
  • cherry or grape tomatoes
  • feta cheese
  • shaped Parmesan or Parmesan petals
  • sun-dried tomatoes
  • arugula microgreens
  • fire roasted red pepper
  • black olives
  • red wine vinegar
  • parsley
  • salt
  • pepper
  • oil that the sun-dried tomatoes came in
  • olive oil

Instructions

Steps to prepare cold bow tie noodle salad

  1. Salt the water.
  2. Add a 375 gram package of the bow tie noodles to the water.
  3. Allow this to cook according to the package instructions.
  4. In a blender I’m going to add a quarter cup of red wine vinegar.
  5. Add a quarter cup of sun-dried tomatoes.
  6. Add about a quarter cup of the oil that the sun-dried tomatoes came in.
  7. Add a quarter cup of sliced black olives.
  8. Add about a quarter teaspoon of salt.
  9. Blend everything together.
  10. Add some more sun-dried tomato oil or even olive oil if you prefer just to thin it out.
  11. The pasta is now ready and I’m just going to allow it to drain and cool. This method also works well when preparing easy creamy beef pasta for dinner.
  12. If you aren’t planning to use this right away add some oil for the pasta to prevent it from sticking together.
  13. Add all of the pasta to a bowl.
  14. Add all of the sauce to the pasta.
  15. Add a half cup of sliced cherry tomatoes or grilled tomatoes.
  16. Add a half cup of sliced in strips, fire roasted peppers.
  17. Add a quarter cup of sliced in strips, a sunrise tomatoes.
  18. Add a quarter cup of sliced black olives.
  19. Add one cup of arugula microgreens.
  20. Add one cup of chopped fresh parsley.
  21. Add a half cup of from the feta.
  22. Add a half cup of shaved Parmesan or Parmesan petals.
  23. Mix everything together well. For even more flavor, you might enjoy making your own homemade vibrant salad dressing.
  24. Add a little bit of fresh pepper.

Cooking Tips

Tip: Add microgreens just before serving

If you’re not going to consume this salad right away just add the microgreens in when you’re ready to eat it as it can get a little bit limp over time.

Serving Suggestions

This salad is perfect eaten on its own or you can even pair it with a protein like a healthy air-fried salmon recipe or chicken.

Thank you so much for joining me on . I really hope you enjoyed this very easy weeknight meal. Share it with your family and friends.

Quick Cold Bow Tie Noodle Salad for Easy Weeknight Meals

This cold bow tie noodle salad is perfect for a quick weeknight meal, ready in under an hour. It’s a versatile dish that’s great on its own, paired with a protein, or taken to a potluck. With flavorful ingredients like sun-dried tomatoes, olives, feta, and a zesty red wine vinaigrette, it’s a refreshing and satisfying option that can also be easily adapted for a vegan diet.

  • Bow tie noodles 375 gram package
  • Red wine vinegar 1/4 cup
  • Sun-dried tomatoes (for sauce) 1/4 cup
  • Oil from sun-dried tomatoes 1/4 cup, plus more for thinning
  • Black olives (for sauce) 1/4 cup, sliced
  • Salt 1/4 teaspoon, plus more for pasta water
  • Olive oil As needed (optional, for thinning sauce or preventing pasta from sticking)
  • Cherry or grape tomatoes 1/2 cup, sliced
  • Fire roasted red pepper 1/2 cup, sliced in strips
  • Sun-dried tomatoes (for salad) 1/4 cup, sliced in strips
  • Black olives (for salad) 1/4 cup, sliced
  • Arugula microgreens 1 cup
  • Fresh parsley 1 cup, chopped
  • Feta cheese 1/2 cup, crumbled
  • Shaved Parmesan or Parmesan petals 1/2 cup
  • Freshly ground black pepper To taste
  1. Bring a large pot of water to a boil. Add a generous pinch of salt to the water.
  2. Add the 375 gram package of bow tie noodles to the boiling water. Cook according to package instructions until al dente.
  3. While the pasta cooks, prepare the dressing. In a blender, combine 1/4 cup red wine vinegar, 1/4 cup sun-dried tomatoes, 1/4 cup oil from the sun-dried tomatoes, 1/4 cup sliced black olives, and 1/4 teaspoon salt.
  4. Blend everything together until smooth. If the sauce is too thick, add a little more sun-dried tomato oil or olive oil to thin it out to your desired consistency.
  5. Once the pasta is cooked, drain it and allow it to cool. If you are not using the pasta immediately, toss it with a little olive oil or sun-dried tomato oil to prevent it from sticking together.
  6. In a large bowl, add all of the cooled pasta.
  7. Pour all of the prepared dressing over the pasta and toss to coat evenly.
  8. Add 1/2 cup sliced cherry tomatoes (or grilled tomatoes), 1/2 cup sliced fire-roasted red peppers, 1/4 cup sliced sun-dried tomatoes (additional, not for the sauce), and 1/4 cup sliced black olives (additional, not for the sauce).
  9. Stir in 1 cup arugula microgreens and 1 cup chopped fresh parsley.
  10. Fold in 1/2 cup crumbled feta cheese and 1/2 cup shaved Parmesan or Parmesan petals.
  11. Mix everything together well to combine all ingredients.
  12. Season with a little bit of freshly ground black pepper to taste before serving.

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