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Home » Appetizers » Ribbons & Bows Pasta Salad

Ribbons & Bows Pasta Salad

Created: June 30, 2013 Updated: September 13, 2022 by Lyuba Brooke 32 Comments *This post may contain affiliate links. Read More...

10.5K shares
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July 4th is almost here! I’m sure you’re rolling out your grill and deciding on that to serve. This pasta salad would be a great addition to your barbecue party!

bow tie pasta salad in a wood bowl

I made this pasta last week, on one of my husband’s days off. I was hoping that we could go to the park and have a little grill out. We were all ready to go after little man’s nap time. We even got a new bubble blower for the kiddo to play with and I prepared a bunch of food.

Unfortunately, our plans always seem to get ruined somehow. It started to rain, and rain, and rain! Yuck…

Inside picnic is not as much fun but the food was great!

bow tie pasta in a wood bowl horizontal photo

 

There is a little tip that my husband wanted to me to include. It’s optional, but try adding some fresh grated Parmesan cheese on top, when serving. He is a Parmesan junkie, so he tries to add it to everything but here it actually worked very well. If you don’t have fresh grated, try dry Parmesan. I always keep some fresh Parmesan because the shelf life is pretty long if it’s wrapped tight and the taste is so much better than dry.

shot from front pasta salad in wood bowl on wood table with glass resting behind in background

Ribbons and Bows Pasta Salad

 This pasta salad would be a great addition to your barbecue party!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 465kcal
Author: Lyuba Brooke

Ingredients

  • 6 oz Farfalle pasta makes about 3 cups cooked
  • 6-8 strips of crispy- baked bacon
  • 2/3 cup peas
  • 2/3 cup corn
  • 1/4 cup chopped green onion
  • 1 tbs minced fresh dill weed

Sauce:

  • 1/2 cup mayo
  • 1/3 cup plain Greek yogurt
  • 1/2 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 small garlic clove pressed
  • Salt
  • Fresh cracked pepper

Instructions

  • Cook pasta according to the box directions. Strain and set aside to cool.
  • Crumble the crispy bacon and add it to pasta. Make sure pasta is cooled to room temperature.
  • Add peas, corn, dill weed and green onion. Mix well.
  • In a small mixing bowl, combine the ingredients for the sauce and whisk them together.
  • Add the sauce to the pasta mixture and mix well until all evenly combined.
  • **Tip:* This tip comes from my husband. He is a Parmesan cheese junkie so he added some fresh grated Parmesan on top and he said it was awesome. Try it!

Nutrition

Calories: 465kcal | Carbohydrates: 43g | Protein: 14g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 446mg | Potassium: 340mg | Fiber: 4g | Sugar: 5g | Vitamin A: 349IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

bow tie pasta in a woof bowl with corn and peas

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bow tie pasta in a wood bowl

Need more barbeque recipes ideas?

Chicken Shish Kebabs

Whiskey Burger

Loaded Baked Potato Salad

Antipasto Pasta Salad

Honeydew Melon Popsicles

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

10.5K shares

Filed Under: Appetizers, BBQ, Pasta, Salad, Side Dishes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Rosa says

    December 5, 2015 at 6:29 pm

    Is this served hot or cold?

    Reply
    • lyuba says

      December 5, 2015 at 8:32 pm

      Hi Rosa,
      This is served cold as a pasta salad but if you feel like having it warm, go for it! 🙂

      Reply
  2. online says

    September 5, 2013 at 12:10 am

    Hi! Would you mind if I share your blog with my zynga group?

    There’s a lot of folks that I think would really appreciate your content.

    Please let me know. Many thanks

    Reply
    • lyuba says

      September 9, 2013 at 11:27 pm

      Hi, Lisa. What do you mean “sharing” my blog with the zynga group?

      Reply
  3. Savannah says

    August 24, 2013 at 8:01 am

    5 stars
    Love love love the Greek yogurt. What a wonderful idea to use it in pasta salad. You’ve inspired me. Thanks for linking up to Saturday Dishes.

    Reply
    • lyuba says

      August 26, 2013 at 2:38 pm

      Thank you so much, Savannah!

      Reply
  4. elle says

    August 17, 2013 at 11:41 am

    This looks like a great recipe!

    Do you use fresh or frozen corn, and do you cook it?

    Have to try.

    Reply
    • lyuba says

      August 18, 2013 at 4:29 pm

      Thank you, Elle!
      I prefer to cook my own corn first but when I’m in a rush, I use canned.

      Reply
  5. Miz Helen says

    July 7, 2013 at 6:26 pm

    What a great combination for your Ribbons and Bows Pasta Salad, we will just love it. Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

    Reply
    • lyuba says

      July 9, 2013 at 10:30 pm

      Thank you, Miz Helen!!

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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