Vegetable Bowtie Pasta Salad Recipe

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Growing up, my Mother fixed a pasta salad that was so awesome. Well, I did a makeover of that pasta salad with my own changing the pasta to bowtie pasta, using low-fat mayo and low-fat sour cream and adding more vegetables.

Prep time:
Cook time:


  • 2 cups cooked bow tie pasta, cooked according to package directions
  • 1 cup low-fat mayonnaise
  • 1/2 cup low-fat or fat-free sour cream
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/4 cup chopped dill pickles
  • 1/4 cup chopped sweet pickles
  • 1/2 cup frozen peas, thawed
  • 1 small red bell pepper, chopped
  • 1 small red onion, diced
  • 1 cup broccoli florets, chopped coarsely
  • 1/2 cup grated carrots
  • 1/2 cup diced celery
  • 1/2 cup zucinni, cut in small chunks
  • 1 english cucumber, sliced thin
  • 1 small squash, cut in small chunks
  • 1 cup cherry tomatoes halved


  1. After the pasta is cooked according to package directions, drain the water off using a colander.
  2. While the pasta is still in the colander, take another bowl (big enough for the colander to sit in) and place water and a few ice cubes in it.
  3. Now place the pasta filled colander in the ice water. This will stop the cooking process of the pasta.
  4. In a large bowl, mix together the mayonnaise, sour cream, salt, black pepper, garlic powder, pickles, and remaining vegetables except the tomatoes.
  5. Mix well.
  6. Take the colander out of the ice water and let the water drain.
  7. Add pasta and tomatoes to the vegetable mixture.
  8. Mix lightly.
  9. Cover.
  10. Refrigerate several hours or overnight.
  11. Stir lightly before serving.


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