I love a bowtie pasta salad. The way it collects a creamy sauce, the bite of it, chewy in the center, softer at the edges. Capturing every bit of flavor in their pleated folds. This one is especially yummy with a creamy dill dressing and plump butter beans. Then there’s the fresh crunch. Radishes and cucumbers are always welcome to a creamy, tangy, herby dressing.
I have a few pasta salads on the site. One is classic creamy macaroni, one is an Italian pasta salad with a zesty vinaigrette. But this one captured my heart for one main reason: the fresh dill! Dill and bow ties somehow just go together and I can’t get enough dill at the cookout table. It lends the freshest flavor that lets everyone know: spring has sprung. Let’s play whiffle ball.
I also love this salad as like a dinner salad, to throw something warm over. Even though it already has beans for protein, I have been known to toss some baked tofu or grilled tempeh on top.
The Dressing: Creamy, Tangy, Dilly
The dressing is the simplest possible thing. Vegan mayo, distilled white vinegar, a little sugar to balance, onion powder for that deli flavor without any actual onion in the bowl, salt, and pepper. Whisk it together in a small bowl while the pasta drains.
The sugar and vinegar play off each other for that cool, slightly sweet-tart pasta salad flavor that everyone wants. Fresh dill comes in at the end and brightens it all up.
Honestly, this dressing is good enough to use beyond this salad. Try it on potato salad, drizzled over crisp greens, or as a dip for raw veggies. Make a double batch and keep some in the fridge.
A Few Build Notes
- Cucumbers and radishes get sliced into thin half-moons. Pretty and crunchy and they tuck into the bow ties nicely.
- The carrot is shredded so it folds in instead of taking over.
- Dill goes in last to keep it bright green.
Make Ahead For Pasta Salad Season
This one is great for making ahead. Make it the night before for a picnic the next day, make it in the morning for a cookout that afternoon, make it whenever for meal prep. The ingredients hold up, the dressing keeps the pasta from drying out, and the dill stays vibrant for a few days. Pack it cold in a large bowl, bring extra dill for garnish, and call it done.
Chill the salad for at least an hour before serving so the flavors meld and the pasta drinks up the dressing.
Try These Other Vegan Pasta Salads
Bow Tie Pasta Salad FAQ
Can I use a different pasta? For sure. Penne, rotini, shells, or any short pasta with grooves works great. The key is shape, anything that grabs onto the dressing.
What if I can’t find butter beans? Cannellini or great northern are good subs. They’re smaller and a little less creamy, but they’ll get the job done.
Can I make it ahead? Yup yup yup, this is a make-ahead pasta salad through and through. Up to 24 hours in the fridge is fine. If it looks dry the next day, stir in another tablespoon of mayo to loosen it.
No fresh dill, what now? Fresh dill really is the soul of this salad, so try to find some. If you can’t, I would maybe do parsley. Or even cilantro. But I love cilantro in just about anything. Don’t bother with dry dill.
Is this gluten-free? Hells yeah, with a swap. Use your favorite gluten-free pasta. Brown rice and chickpea pastas both work well here.
Can I add other veggies? For sure. Bell pepper, peas, sliced snap peas, fresh corn. Just don’t overcrowd it. The bow ties and beans need room.
Can I use lemon juice instead of vinegar? Yes, for sure. It gives it a brighter flavor. Less deli case, more Mediterranean.
How long does it keep? About 3 days in the fridge in a sealed container. The cucumbers soften a little after day one, but the flavor stays good.
How did I end up here? You searched for the best vegan pasta salad and the algorithm sent you to a cookout enthusiast with a dill obsession. You’re in good hands.
Bow Tie Pasta Salad With Butter Beans And Dill
Ingredients
- 1 pound farfalle bow tie pasta
- ½ cup vegan mayonnaise storebought or homemade
- 3 tablespoons distilled white vinegar
- 1 teaspoon sugar
- 1 teaspoon onion powder
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup sliced cucumbers in thin half-moons
- 1 cup sliced radishes in thin half-moons
- ½ cup shredded peeled carrot
- ¼ cup chopped fresh dill
- 1 15-ounce can butter beans, rinsed and drained, or 1½ cups cooked butter beans
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package instructions, then drain in a colander and run under cold water to cool. Refrigerate to cool even further.
- In a large mixing bowl, whisk together the mayo, vinegar, sugar, onion powder, salt, and a few grinds of black pepper. Add the chilled pasta to the dressing, along with the cucumbers, radishes, and beans. Mix well. Add the carrot and dill and toss to combine. Taste and adjust for salt and pepper.
- Cover and chill for at least 1 hour, up to 2 hours, to let the flavors meld. Serve cold, garnished with extra dill. If you need to creamy it up once chilled, add some splashes of water and/or extra mayo.
