I love this pasta salad! It’s not my recipe, and I haven’t even edited it to make it my own because it was perfect just the way it was when I found it online. Unfortunately, I found it over a year ago when I was searching for a bowtie pasta recipe to serve at my son’s Mustache Bash birthday party, and I don’t remember where it was–so I’m unable to give credit where credit is due.
This makes a yummy side dish, a great party food, or a yummy refreshing lunch on a hot day.
Cook 16 ounces of bowtie pasta according to package directions. I usually add a little olive oil to the water when cooking pasta, to prevent it from sticking together. Drain it, rinse it in cold water, and drain it again.
Chop 10 ounces cherry or grape tomatoes into quarters, 1/2 cup celery, 1 red (or yellow) bell pepper, and 1 bunch of green onions. Add chopped vegetables to the cooked pasta.
In a separate bowl, mix together 2 cups mayonnaise, 1/3 cup grated parmesan cheese, 1/4 cup sugar, 1/2 tsp dried basil, and 1/2 tsp salt.
Pour the dressing over the pasta mixture and gently stir to combine all ingredients. Serve and enjoy!