Summer Bow Tie Pasta Salad with Fresh Herbs

This bow tie pasta salad is a bright, veggie-packed crowd-pleaser. Far from heavy, it’s tossed in a tangy, herbed hummus dressing that brings fresh flavor without being overly creamy. Whether you serve it warm straight from the pot or chilled from the fridge, this easy pasta salad recipe is built to please at potlucks, weeknight dinners, or as meal prep for the week.

Easy Bow Tie Pasta Salad

This bow tie pasta salad captures springtime flavors in every bite. The homemade hummus dressing blends lemon, vinegar, fresh herbs, and olive oil for a bright, savory dressing. It pairs perfectly with tender bow tie pasta, sweet peas, crisp carrots, juicy cherry tomatoes, and chunks of white cheddar for a satisfying, vegetarian main or side.

Featured Ingredients

Pasta salad

• Bow tie pasta (farfalle)
• 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 tarragon and chives
• Salt & pepper
• Olive oil

How to Make Bow Tie Pasta Salad

Boil pasta & peas

Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook until al dente according to package instructions. In the last 2 minutes of cooking, add the English peas to blanch. Drain the pasta and peas, rinse briefly under cold water to stop cooking, and transfer to a large mixing bowl.

Add veggies & herbs

Toss in halved cherry tomatoes, thinly sliced red onion, peeled carrots (or carrot ribbons), and chunks of white cheddar. Add chopped dill, tarragon, and chives, then season with salt and freshly cracked black pepper. Mix gently to combine.

Prepare the hummus dressing

In a small bowl, whisk together traditional hummus, honey, fresh lemon juice, red wine vinegar, and apple cider vinegar. Stir in chopped tarragon and chives, season with salt and pepper, then slowly drizzle in olive oil while whisking to create a smooth, emulsified dressing.

Toss dressing into the pasta salad

Pour the hummus dressing over the pasta and vegetables. Toss thoroughly so each piece of pasta is lightly coated. Taste and adjust seasoning with more salt, pepper, or lemon as needed.

Serve & enjoy

Serve immediately for a warm pasta salad or chill for 30 minutes to serve cold. This salad keeps well and the flavors develop after a little rest.

Top Tips

• Try different hummus varieties: Use flavored hummus like roasted red pepper, garlic, or olive-based hummus to change the dressing’s profile without extra effort.
• Swap or add herbs: If you don’t have every herb listed, use what you have—chives, dill, mint, or thyme all work nicely.
• Serve warm or chilled: This salad is delicious both ways. Serve warm right after mixing for a comforting side, or chill for a crisp, refreshing cold salad.
• Add-ins: Consider toasted nuts or seeds for crunch, or swap the cheddar for feta for a tangier finish.

Storage

Store the pasta salad in an airtight container in the refrigerator for 3–4 days. If the dressing firms up in the fridge, stir in a splash of olive oil or lemon juice and toss with fresh herbs before serving to refresh the flavors.

Ingredients (serves 8)

• 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 sliced into ribbons
• 4 oz. white cheddar, cut into chunks
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh chives
• 1.5 tsp kosher salt
• 1 tsp freshly cracked pepper
• For the dressing: 3 tbsp traditional hummus, 1 tsp honey, 1/2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tbsp apple cider vinegar, 1 tbsp chopped tarragon, 1 tbsp chopped chives, 1/2 tsp kosher salt, 1/4 tsp ground black pepper, 1/4 cup olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente and add peas for the last 2 minutes. Drain and rinse under cold water; transfer to a large bowl.
2. Add tomatoes, onion, carrots, cheddar, and chopped herbs. Season with salt and pepper and toss to combine.
3. Whisk together hummus, honey, lemon juice, red wine vinegar, apple cider vinegar, chopped tarragon, chopped chives, salt, and pepper. Slowly whisk in olive oil until smooth.
4. Pour dressing over the pasta mixture and toss until evenly coated. Adjust seasoning to taste. Serve warm or chill before serving.

Nutrition (approximate per serving)

Calories: 401 kcal; Carbohydrates: 56 g; Protein: 15 g; Fat: 13 g; Fiber: 6 g; Sugar: 7 g. Nutrition information is an estimate and should be used as a guideline only.