Creamy Bow Tie Pasta Salad - A Quick & Easy Small-Batch Recipe for Two

 

Todays recipe is for a delicious pasta salad that is very quick and easy to make. Perfect for potlucks, picnics, packed lunches or a side dish to any weeknight meal. 

Its a simple recipe that goes together quickly and easily, less than 20 minutes and is exceptionally budget friendly. A small batch recipe that feeds two people generously, this is destined to become a favorite in your pasta salad repertoire. 

 

If we are having burgers or even sandwiches for supper, I will often make a pasta salad as a side dish for it. Especially if we are having a cook-out or grilling.  Pasta salad just go so well. They are also great for taking in a portable lunch.  Much more interesting than a plain old sandwich.

One thing I really love about pasta salad is that they go together very quickly and the pasta always acts as a wonderful canvas upon which to showcase other flavors. Plus it comes in so many different shapes and sizes that it really can look very interesting and delicious even if it is only a few simple ingredients put together.

Today I used farfalle pasta/bowtie pasta. It is one of my favorite types of pasta to use in salads, next to fusilli. I love the shape of it, it's so pretty and it also has all those little pleats which help to hug and hold all of that delicious creamy dressing.

I also chose to add some diced leftover ham steaks and a good cheddar cheese.  Ham and cheese are beautiful partners. One is salty and chew and the other is salty and creamy.  A great combination. Peas are added for color and texture as is some chopped red onions. You could always use spring onions if you wanted to, but I like the red for the light pop of color they give, without being overly harsh. Peas also add a lovely touch of green and a rich earthiness.

The dressing on this is simple. Rich and creamy with a sweet and tangy note from sweet pickle relish and vinegar.  I used Kewpie mayo for additional creaminess and a rich flavor.

Altogether this is a fabulous salad. Quick and easy to make and perfectly sized for the smaller family, making only two delicious servings. You can double everything, or even triple it, to serve more. Quick, easy and delicious. What more could you really want??

 

INGREDIENTS REQUIRED

TO MAKE

💛BOW TIE PASTA SALAD FOR TWO💛

There is nothing really complicated about this. Use the best that you have and you cannot go wrong.

For the Salad:

• 1/4 pound (4 ounces/113g) dry bow tie pasta (Farfalle)
• 2 ounces (57g.) cheddar cheese, diced into small cubes
• 1/4 cup (12g) diced cooked ham
• 2 TBS diced red onions
• 3 TBS frozen peas, thawed

For the dressing:

• 1/4 cup (60g) good quality mayonnaise
• 1 TBS sweet pickle relish (In the U.K. use Heinz sweet relish)
• 1/2 TBS sugar
• 1 tsp white vinegar
• 1/8 tsp salt
• 1/8 tsp white pepper

💛NOTES ON INGREDIENTS💛

For the salad:

Dry Bowtie pasta (4 oz/113g)

You can use any short pasta shape that you like. I prefer farfalle as it has lovely pleats which help to hug and hold the dressing. It also looks very nice with everything else.

Cheddar cheese (2 ounces/57g)

I used a five year old aged cheddar, white, that I bought at a local cheese producer. It was lovely and creamy. Make sure to use a cheddar with a nice flavor that will stand out amidst the other ingredients. 

Diced Cooked Ham (1/4 cup/12g)

I used diced ham steak. Make sure you cut it to a small dice that will fit well on a fork with everything else. You could also use deli ham or even leftover roast ham.

Red Onions (2 TBS)

I like to cut my red onions into a fairly small dice. Nobody wants a bit mouthful of onion.

Frozen Peas (3 TBS)

I used frozen Petit Pois. You could also use frozen corn, or even diced peppers. If using frozen vegetables do thaw them out first.

For the Dressing:

Mayonnaise (1/4 cup/60g)

Use a good quality mayonnaise with a rich flavor. I used Kewpie.

Sweet Pickle Relish (1 TBS)

I used Bicks sweet pickle relish. In the U.K. you can use Heinz Sweet Pickle Relish or even chopped sweet gherkins. Note, do not use Branston pickle. The flavor is too harsh.

Sugar (1/2 TBS)

This may seem like a lot but trust me when I say it is the perfect amount.

White vinegar (1 tsp)

I used plain white distilled vinegar. I suppose you could use apple cider or white wine vinegar if you wished, or a white balsamic. Don't use a heavily colored or flavored vinegar. Simple works best here.

Salt and white pepper

You can use black pepper if that is all you have. I used white so that it wouldn't show up or discolor the dressing. I used kosher salt. Taste as you go, remembering that both ham and cheese are also salty ingredients.

 

💛HOW TO MAKE BOW TIE PASTA SALAD💛

FOR TWO

This salad is a very quick and easy make. 

1. Cook the pasta in a pot of lightly salted water until al dente, according to the package directions. Drain well. Rinse in cold water. Drain well again. Tip into a bowl. (Salted water helps to prevent the pasta from being too bland. Rinsing it well helps to remove any starch that might interfere with the integrity of the salad and prevent the pasta from sticking together. Rinsing in cold water also helps to cool down the pasta.)
2. Add the thawed peas, diced cheese, diced ham, and chopped onion to the bowl with the pasta. Toss to combine. (You can thaw the peas by pouring some hot water over them in a colander and then draining them really well. Cut everything to small dice for easier eating. Mix well so that you don't get clumps of ingredients all clumped together.)
3. Whisk all of the dressing ingredients together until well combined. Taste and adjust seasoning as required. (Its important to make sure everything is evenly mixed.)
4. Pour the dressing over the pasta mixture. Toss everything to coat well. (Again, it is important to ensure that all areas of the salad are coated with the dressing for the best flavor and texture.)
5. Cover and chill in the refrigerator for at least an hour prior to serving. (This will help the flavors to develop even more.)

👍HINTS AND TIPS FOR SUCCESS

COOK THE PASTA JUST TO AL DENTE

Do not cook the pasta any longer than the package instructions for al dente. This will keep the pasta firm enough to hold their shape well once dressed and for storage.

COOL THE PASTA BEFORE MIXING

Warm pasta will absorb the dressing too quickly, creating a dry salad. It is best to cool the salad after draining for the creamiest texture. That is why I rinse it in cold water. This helps to cool it down quickly.

MIX THE DRESSING AND PREPARE THE OTHER 

ADD-INS WHILE THE PASTA IS COOKING

This will save a lot of time when it comes to putting the salad together. 

CHILL BEFORE SERVING

Although you could certainly eat it right away, the flavor and texture will improve upon standing and if the salad is chilled.

DICE THE INGREDIENTS SMALL FOR EVEN BITES

Make sure you don't dice everything too large. Keeping the dice small ensures that every forkful has a bite of everything!

USE A WELL FLAVORED CHEDDAR

I used a five year old cheddar from a local cheese maker. It was rich and creamy and added a lovely flavor. You want to use a cheese that will stand out a bit not disappear in the dressing.

TASTE AND ADJUST SEASONING PRIOR TO SERVING

After chilling give everything a quick stir and adjust any seasoning if needed. Pasta salads often benefit from a bit of a flavor refresh.

💛FREQUENTLY ASKED QUESTIONS💛

IS THIS A QUICK SALAD TO MAKE?

Yes, it comes together in under 20 minutes. You can be cutting the vegetables, cheese and ham and tossing together the dressing while the pasta cooks.  Then it is a simple matter of folding everything together.

CAN I USE A DIFFERENT TYPE OF PASTA?

By all means. I like to use a farfalle pasta as it has all those pleats that really hug the dressing and looks pretty, but you can use any short cut pasta shape.

WHAT MAKES THE DRESSING STAND OUT?

The use of some sweet pickle relish and some white vinegar create a sweet/tangy deli-style type of dressing that is quite delicious with everything else in the salad.

CAN I USE LEFTOVER HAM?

Certainly, you this salad is designed to use leftover ham, or deli ham, or even cubed ham steaks (which are already cooked anyways.) Do not use raw ham.

DO THE PEAS NEED TO BE COOKED FIRST?

Not at all. Simply thaw them out by pouring some hot water over them. Drain well and they are ready to use.

DO YOU ABSOLUTELY HAVE TO CHILL THE SALAD PRIOR TO SERVING?

It is recommended that you chill it for at least an hour prior to serving. This helps the flavors to meld together perfectly and the dressing will thicken up a bit. 

CAN I MAKE ANY ADD-INS OR SWAPS?

Sure, you could use a bottled dressing rather than making your own if you really wanted to. No ham? Use leftover chicken or even smoked turkey. Bacon also works well. You can replace the peas with corn or grated carrot, or even diced peppers. I do recommend keeping the cheddar however. It really adds a lovely flavor.

HOW LONG WILL THIS KEEP?

This will keep well for two to three days, covered and refrigerated. I don't really recommend keeping it longer than that as the pasta may absorb all of the dressing. In that case you can stir in a bit of additional mayonnaise.

 

A FEW MORE PASTA SALADS TO ENJOY 

Pasta salads make great accompaniments to simple suppers like sandwiches or burgers. They also make great portable lunches. Here are a few more pasta salad recipes which we enjoy in The English Kitchen.

TURKEY, SOUR CHERRY & ALMOND PASTA SALAD - This is one of my favorite pasta salads. You can use either deli turkey or leftover roast turkey.  I like to use Farfalle pasta to make this as it has the perfect pleats to hold the dressing. You could also use chicken if you don't have any turkey.  Also in the mix are dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . .  and creamy tangy Gorgonzola cheese. Dressed with a sweet and tangy homemade  poppyseed dressing.

GREEK PASTA SALAD - This delicious salad embodies all of the elements of a good Greek Salad with fresh crisp cucumbers, ripe tomatoes, red onions, kalamata olives, plenty of parsley and a delicious red wine herbed dressing. Oh, and pasta twists, which while not exactly traditional, make this a fabulously tasty and hearty salad! Don't have pasta twists?  Use any other pasta that will work to hug all of that fabulous red wine herby dressing and hold it close!! 

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Yield: Two servings

Author: Marie Rayner

Bow Tie Pasta for two

Cook time: 20 MinTotal time: 20 Min

Tangy, rich and creamy with plenty of cheddar, peas, ham and red onion for texture, taste and color. Everyone loves this. Quick and easy to make as well. A great last minute addition to any weeknight meal.

Ingredients

For the Salad:

• 1/4 pound (4 ounces/113g) dry bow tie pasta (Farfalle)
• 2 ounces (57g.) cheddar cheese, diced into small cubes
• 1/4 cup (12g) diced cooked ham
• 2 TBS diced red onions
• 3 TBS frozen peas, thawed

For the dressing:

• 1/4 cup (60g) good quality mayonnaise
• 1 TBS sweet pickle relish (In the U.K. use Heinz sweet relish)
• 1/2 TBS sugar
• 1 tsp white vinegar
• 1/8 tsp salt
• 1/8 tsp white pepper

Instructions

1. Cook the pasta in a pot of lightly salted water until al dente, according to the package directions. Drain well. Rinse in cold water. Drain well again. Tip into a bowl.
2. Add the thawed peas, diced cheese, diced ham, and chopped onion to the bowl with the pasta. Toss to combine.
3. Whisk all of the dressing ingredients together until well combined. Taste and adjust seasoning as required.
4. Pour the dressing over the pasta mixture. Toss everything to coat well.
5. Cover and chill in the refrigerator for at least an hour prior to serving.

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