The Best Healthy Creamy Bow Tie Pasta Salad

by Lindsey
4 Servings
30 min

This healthy, light, and creamy bow tie pasta salad is packed with fresh veggies and tossed with homemade ranch dressing. With all this delicious goodness, you better believe it's good for you too!

This creamy bow tie pasta salad is healthy because it's packed with fresh veggies and tossed with homemade ranch dressing. This recipe was passed down from my Grannie, and with a couple of tweaks, I’ve perfected it. The red onion adds a wonderful crunch and the creamy dressing brings everything together. This is one of my husband, Reggie’s, favorites, so needless to say, I make it A LOT. It’s great the next day as well after all the flavors have time to get to know each other.

The Best Healthy Creamy Bow Tie Pasta Salad
Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info

  • 12 oz Mini Farfalle pasta
  • 8 oz jar Kalimantan olives sliced
  • 1/2 red onion finely diced
  • 8 oz jar artichoke hearts drained & roughly chopped
  • 1/2 cucumber roughly peeled & chopped
  • 1 1/2 cup cherry tomatoes cut in half
  • 1 cup frozen peas thawed
  • 2 heads of broccoli cut in small pieces & steamed
  • 1/2 cup Homemade Creamy Ranch Dressing or store bought
  • 1/4 cup Italian dressing
  • 1 cup grated parmesan cheese
For the Homemade Creamy Ranch Dressing
  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • 1/2 cup buttermilk
  • 2 teaspoons lemon juice freshly squeezed
  • 1 teaspoon dill fresh
  • 1 teaspoon parsley fresh
  • 2 teaspoons chives fresh
  • 1 garlic clove grated or pressed
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper finely cracked

Bring a medium pot of water to boil, add the pasta and cook until al dente. Pour it through a strainer in the sink and rinse with cold water to stop the pasta from cooking any longer. This also cools it down, so if you’re eating right away, your salad isn’t warm.
Dice the onion, roughly chop the artichokes, roughly peel the cucumber and chop, and slice the cherry tomatoes in half. Place peas in a small bowl and microwave for a minute or until thawed. Cut the broccoli head into small pieces, place in a bowl and add a tablespoon of water, cover with plastic wrap, and microwave for two minutes.
In a large bowl add the pasta, olives, onion, artichokes, cucumbers and tomatoes (I like to sprinkle a little salt on the tomatoes and let them sit for 10 minutes or so in the bowl while I’m preparing the rest of the dish, to bring out their juicy flavor), peas, and broccoli.
In a small bowl, whisk the ranch and Italian dressings together, and add a pinch of salt and few grinds of pepper. Feel free to taste the dressing to adjust to your liking.
Toss the dressing in the pasta salad, add a pinch of salt and a few grinds of pepper, and the parmesan cheese.
For the Homemade Creamy Ranch Dressing
Finely dice the dill, parsley, and chives and place them in a bowl.
Whisk together the sour cream, yogurt, buttermilk, and lemon juice.
Combine the diced herbs, garlic powder, salt, and pepper, and stir it all together. Add more salt or pepper to taste.
Pour the dressing into an 12 oz jar, close tightly with the lid, and store in the fridge for up to a week.
  • I like my salad more cool than warm, so I’ll put it in the fridge for a half hour to hour before eating if I have some time to spare, but I know a hungry family can’t always wait that long, so get out the plates, a glass of wine, and dig in!
  • Sprinkle some salt on your tomatoes and let them sit while you make the rest of the salad. The salt will draw out the juices and make them absolutely delicious!
  • Try variations on the ranch dressing by: -changing the herbs -adding some sweet or heat -try a green goddess by adding avocado -mix up the acid (apple cider vinegar) -use different spices
Want more details about this and other recipes? Check out more here!