Bow Tie Pasta Salad

Warm, sunny days call for refreshing cold lunch ideas, and this bow tie pasta salad is exactly what you want. Not only does it have ham and cheese, but also crunchy bell pepper, flavorful green onion, and green peas. The pasta's distinctive bow tie (or butterfly) shape adds an element of fun and provides plenty of folds and ridges for the bright, creamy dressing to cling to. It's one of the best barbecue sides and picnic side dishes that comes together in under 30 minutes. Plus, it's one of those pasta salads that tastes even better when it's made in advance!

What kind of ham is best for bow tie pasta salad?

You can use almost any type of cooked ham, whether it's smoked, roasted, or glazed. Cube up leftover holiday ham if you have it, or just visit your local deli. You'll want to request thick-cut slices so they can be cubed. Thin sandwich slices won't work as well for this recipe.

What type of pasta is typically called bow tie pasta?

If you find yourself wandering down the pasta aisle unable to spy a box labeled "bow tie pasta," don't worry! With frilled edges and a pinched center, bow tie pasta gets its name from its shape. You might also see it labeled with its Italian name, "farfalle," which translates to butterfly. No matter what you call it, this shape of pasta is darn cute!

Should pasta be overcooked for pasta salad?

Yes! Cooking the pasta a minute past al dente is key to a great pasta salad. Al dente or undercooked pasta will absorb too much of the dressing and leave you with a dry pasta salad. But cooking the pasta a little longer solves that problem.

Do you need to cook frozen peas for bow tie pasta salad?

The beauty of frozen peas is that they are already fully cooked! Once they are thawed, you can add them straight to your recipe. For this dish, rather than waiting for the peas to defrost, you give them a quick dip in the pasta water. This also perks them up so they are plump and sweet.

Can you make bow tie pasta salad in advance?

You sure can: This pasta salad gets even better as the dressing melds with the pasta and vegetables. You can make it up to two days in advance, but save a little dressing for drizzling or have some milk on hand to moisten up the pasta before serving.