This vegan bowtie pasta salad is packed with briny olives, artichoke hearts, and roasted chickpeas. It’s great for lunch, a picnic, or a Doctor Who party. Because you know, bowties are cool.
When David tried to introduce me to Doctor Who, I was hesitant. I’m not a science fiction fan by nature, and yet over the years, I’ve had loads of people try to convince me that their brand of sci-fi was the exception.
Being the youngest child in our family meant that I watched a lot more Star Wars than I had any interest in seeing. And a high school friend insisted episode after episode that I would love Star Trek: The Next Generation… I just needed to watch one more to see the light.
A high school boyfriend even broke up with me after I laughed through an episode of classic Doctor Who. (This was long before the series re-boot in 2005, which came on the scene with a much larger budget and better effects.)
So by the time I met David, I’d been through that story many times.
“No, really, this show is different…”
And yet, he convinced me to watch the Buffy the Vampire Slayer series, and he wasn’t wrong. The show was endlessly watchable.
So David had a good track record when the 2005 Doctor Who re-boot came around.
There was no doubt that David would be watching it. He had loved the show since he was a child. Despite my underwhelming history with Doctor Who, I gave it a whirl too… and was totally hooked.
We’ve since watched season after season as the characters have changed, and the Doctor has been played by a variety of new actors.
One of David’s favorites is Matt Smith, who was particularly keen on bowties. I was into making pottery for a while, and I made a series of mugs based on the outfits of the Doctors Who.
So this pasta salad is in honor of Matt Smith and would be great at a Doctor Who themed party. You know he would approve…
“Bowtie pasta is cool.”
Of course, it would also work for any old potluck or a regular Tuesday lunch. This bowtie pasta salad keeps well in the refrigerator, making it a terrific packed lunch option that sticks with you.
Bowtie pasta salad
In honor of the eleventh Doctor, this bowtie pasta salad is a Who’s Who of all of my favorites: roasted chickpeas, olives, artichoke hearts, cherry tomatoes, and fresh basil. These ingredients not only make it pop with flavor, but also give this bowtie pasta salad staying power.
(This kind of Mediterranean pasta salad is also delicious with Israeli couscous.)
See how easy it is to make roasted chickpeas in this video:
You can make the roasted chickpeas either in the oven or in the air fryer. I’ve been really into the grilled variety of jarred artichoke hearts, but any marinated artichoke hearts will do.
It’s finished with a splash of extra virgin olive oil, balsamic vinegar, salt, pepper, and zested garlic. It has a delicious bite that I know you’re going to love.
Want to up the geekiness on this bowtie pasta salad? Serve it with Adipose-shaped tofu.
Bowtie pasta salad with roasted chickpeas
- 4 ounces dry farfalle a.k.a. bowtie pasta about 1 1/2 cups, cooked according to package directions
- 1 cup roasted chickpeas in the air fryer or oven
- 1/4 cup sliced olives I prefer Castelvetrano
- 1/2 cup chopped jarred marinated artichoke hearts Grilled are my favorite.
- 1/2 cup halved cherry tomatoes
- 1 small clove garlic zested with Microplane zester
- 1 handful fresh basil roughly chopped (about 1/4 cup)
- 1 1/2 teaspoons extra virgin olive oil
- 1 1/2 teaspoons balsamic vinegar
- Salt and pepper to taste
- In a large mixing bowl, combine the cooked farfalle pasta, roasted chickpeas, olives, artichoke hearts, cherry tomatoes, zested garlic, fresh basil, extra virgin olive oil, and balsamic vinegar. Add salt and pepper to taste.
- Serve immediately or refrigerate and serve cold. If you're serving the pasta salad cold, remember that the pasta will soak up some of the balsamic vinegar and oil. Taste before serving and refresh with more oil, vinegar, salt, and/or pepper, if needed.