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This bow tie pasta salad is the perfect dish to pass! Veggie-packed and tossed in a homemade hummus dressing, you’ll absolutely love this easy pasta salad recipe.
This bow tie pasta salad is spring in a bowl! You’re going to absolutely love the flavor of the homemade hummus dressing (we promise it’s easy to make!) that is flavor-packed with fresh herbs. Enjoy it hot or cold 😀
Featured Ingredients
Pasta salad
- Bow tie pasta
- English peas
- Cherry tomatoes
- Red onion
- Carrots
- White cheddar cheese
- Fresh herbs: dill, tarragon and chives
- Salt & pepper
Hummus Dressing
- Hummus
- Honey
- Lemon juice
- Red wine vinegar
- Apple cider vinegar
- Fresh herbs: tarragon and chives
- Salt & pepper
- Olive oil
How to Make Bow Tie Pasta Salad
Add the pasta to boiling water and boil until al dente. Add the peas to the boiling water and pasta and blanch them for 2 minutes. Strain the pasta and peas and rinse them with cold water. Transfer to a large bowl.
Add the tomatoes, onion, carrots, cheese, dill, tarragon, chives, salt, and pepper to the pasta and toss until combined.
Add the hummus, honey, lemon juice, red wine vinegar, apple cider vinegar, tarragon, chives, salt, and pepper to a small bowl and whisk to combine.
Pour the dressing over the pasta salad and stir until the pasta is coated in dressing.
Salt to taste and serve immediately or refrigerate to serve cold. Enjoy!
Latest Salad Recipes
Top Tips
Store this bow tie pasta salad in an airtight container in the fridge for up to 3-4 days. Feel free toss the pasta salad in additional fresh herbs when serving as leftovers to freshen it up.
- 16 oz. bow tie pasta
- 2 cups English peas
- 20 oz. cherry tomatoes halved
- 1/2 red onion thinly sliced
- 2 large carrots peeled or mandolin into 3-inch ribbons
- 4 oz. white cheddar cheese cut into chunks
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh chives
- 1.5 teaspoons kosher salt
- 1 teaspoon freshly cracked pepper
Bring a large pot of salted water to a boil. Add the pasta to the water and boil until al dente. Add the peas to the boiling water and pasta and blanch them for 2 minutes. Strain the pasta and peas and rinse them with cold water. Transfer to a large bowl.
Add the tomatoes, onion, carrots, cheese, dill, tarragon, chives, salt, and pepper to the pasta and toss until combined.
Prepare the hummus dressing. Add the hummus, honey, lemon juice, red wine vinegar, apple cider vinegar, tarragon, chives, salt, and pepper to a small bowl and whisk to combine. Continue to whisk the ingredients and drizzle the olive oil into the bowl until combined.
Pour the dressing over the pasta salad and stir until the pasta is coated in dressing. Salt to taste and serve immediately or refrigerate to serve cold.
- Change up the flavor of the dressing by using a different type of hummus.
- Feel free to switch up the fresh herbs.
Calories: 401kcal Carbohydrates: 56g Protein: 15g Fat: 13g Fiber: 6g Sugar: 7g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
About Emily Richter
Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. Em lives in Minneapolis with her husband and son, and manages FFF editorial operations as well as all things sponsorships and brand collaborations.
