Description
A creamy and slightly sweet bow tie pasta salad made with tender farfalle, crisp red bell pepper, red onion, and celery, all tossed in a smooth tangy dressing that is perfect for picnics and family dinners.
Ingredients
Units
Scale
- 3 cups bow tie pasta (dry)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 cup finely diced red bell pepper
- 1/3 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- Add the bow tie pasta and cook according to package instructions until al dente, about 10 to 12 minutes.
- Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process. Allow it to drain completely.
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
- Add the cooled pasta, finely diced red bell pepper, finely chopped red onion, and chopped celery to the bowl.
- Gently stir until all ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Stir again before serving and adjust seasoning if needed.
Notes
- Do not overcook the pasta to prevent a mushy texture.
- For best flavor, chill the salad for several hours before serving.
- If the salad thickens after refrigeration, stir in a tablespoon of milk or mayonnaise to loosen it.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg