Pioneer Woman Bow Tie Pasta Salad

Pioneer Woman bow tie pasta salad turns ham, cheddar and sweet green peas into a creamy, crunchy cold pasta salad in 15 minutes. It's an easy summer potluck side dish for picnics, Fourth of July cookouts or tailgate days, and it's make-ahead friendly, so it feeds a crowd.

Cook the pasta one full minute past the package time, because that is what keeps it soft enough to drink in the dressing. Pull it at al dente and the noodles soak up the creamy dressing and leave the salad dry.

Dropping the frozen peas into the boiling pasta water for the last minute plumps them up without a second pot. A little honey and lemon juice in the mayo dressing also brighten the mustard, so it tastes tangy instead of heavy.

Pioneer Woman Bow Tie Pasta Salad

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

473

kcal

Chewy bow tie pasta folds into a tangy, creamy dressing with salty ham, sharp cheddar and crisp red bell pepper. The salad gets creamier as it chills, so it tastes even better the next day.

Ingredients

• 1/2 tsp. kosher salt, plus more for pasta water
  

• 1 lb. bow tie pasta
  

• 1 1/2 c. frozen peas
  

• 1/2 c. mayonnaise
  

• 1/2 c. sour cream or Greek yogurt
  

• 1/4 c. olive oil
  

• 1/4 c. chopped fresh flat-leaf parsley
  

• 3 tbsp. yellow mustard
  

• 2 tbsp. fresh lemon juice
  

• 1 tsp. honey
  

• 1/2 tsp. ground black pepper
  

• 1/2 lb. deli ham, cubed
  

• 1/2 lb. cheddar cheese, cubed
  

• 1 red bell pepper, chopped
  

• 4 green onions, sliced thin
  

Directions

• Boil the pasta: Bring a large pot of generously salted water to a boil, then cook 1 lb. bow tie pasta for 1 minute longer than the package directions. In the last minute of cooking, add 1 1/2 cups frozen peas to the same pot.
• Cool the pasta: Drain the pasta and peas, then rinse them under cold water until they stop steaming. Let them drain well and cool while you mix the dressing.
• Whisk the dressing: In a very large bowl, whisk 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1/4 cup olive oil, 1/4 cup chopped parsley and 3 tablespoons yellow mustard. Add 2 tablespoons lemon juice, 1 teaspoon honey, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, then whisk until smooth.
• Fold it together: Add the cooled pasta and peas to the dressing, then fold in 1/2 lb. cubed deli ham and 1/2 lb. cubed cheddar cheese. Finish with the chopped red bell pepper and 4 thinly sliced green onions, folding gently until everything is coated.
• Chill and serve: Cover the bowl and refrigerate until you're ready to eat. The flavors meld as it sits, so give it a good stir before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the ham for something else?

Cubed cooked chicken or turkey works well in its place, and so does crumbled bacon. For a meatless version, leave the ham out and add a can of drained chickpeas for some protein.

How long does bow tie pasta salad keep in the fridge?

Stored in an airtight container, it keeps for about 3 days in the refrigerator. The pasta soaks up dressing as it sits, so stir in a spoonful of mayo or a splash of milk before serving leftovers.

Can I use Greek yogurt instead of sour cream?

Yes, the recipe already allows either one. Greek yogurt makes the dressing a little tangier and lighter, and it blends in smoothly with the mayo.

What can I use if I don't have bow tie pasta?

Any short pasta with ridges or curves holds the dressing nicely, like rotini, shells or penne. Cook it the same way, a minute past the package time.

What's the most common mistake with pasta salad?

Cooking the pasta to al dente is the big one, because it then drinks up the dressing and turns dry. Rinsing it under cold water and chilling the salad before serving helps keep it creamy.