Bow Tie Pasta Salad That Actually Stays Creamy (Not Soggy)
Every potluck pasta salad I ever brought home was a sad, dry mess. Not this one. Creamy, tangy, and full of crunch, this bow tie pasta salad stays perfect from the first scoop to the last – the one everyone hovers over at the picnic table.
Equipment
- Large Pot
- Mixing Bowls (large and medium)
- Sharp Knife
- Cutting Board
- Colander
- Rubber spatula
- Measuring Cups and Spoons
Ingredients
For the Salad
- 1 lb farfalle (bow tie pasta)
- 1 large red bell pepper, diced small
- 2 ribs celery, diced small
- 1/2 small red onion, diced fine
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
For the Dressing
- 1 cup full-fat mayonnaise (preferably Duke's)
- 1/2 cup sour cream
- 2 tablespoons red wine vinegar, plus more to finish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the bow ties and cook until al dente, about 11 minutes. Drain and rinse with cool water until the pasta is room temperature. Shake off excess water well.
- While the pasta cooks, whisk together the mayo, sour cream, red wine vinegar, salt, and pepper in a large bowl. Taste it — it should be tangy and well-seasoned.
- Stir in the diced bell pepper, celery, red onion, fresh dill, and parsley into the dressing.
- Add the cooled, dry pasta to the bowl. Fold everything together gently with a rubber spatula until every bow tie is coated.
- Taste the salad now, then add another pinch of salt and a little more vinegar — another teaspoon. This step ensures the flavors hold up after chilling.
- Cover and refrigerate for at least 2 hours, preferably overnight. The flavors meld and the texture evens out.
- Before serving, give it a good stir. If it looks dry, add a tiny splash of milk or a dollop of mayo to loosen it up. Taste again and adjust salt if needed.
Notes
Undercook the pasta slightly so it holds up to stirring. Season the dressing aggressively – pasta needs salt and acid. Don't overdress; it should look slightly too wet right after mixing. For best flavor, make it the day before. Store in airtight container in fridge for up to 4 days. To revive if dry, add a splash of milk and a pinch of salt.