Bow Tie Pasta Salad

Pasta Salad

• 3 ¾ cups dry farfalle pasta
• 2 cups Roma tomatoes — seeded, cut into ½-inch pieces, and blotted dry
• 2 cups fresh green beans — trimmed and cut into 1-inch pieces
• 1 cup Italian dressing — divided
• 1 cup pitted black olives — drained and halved
• 1 ½ cups provolone cheese — cut into ½-inch cubes
• ¾ cup canned whole button mushrooms — drained well; halved if large
• 2 tablespoons fresh basil — thinly sliced
• 1 teaspoon fresh thyme leaves — finely chopped
• 1 tablespoon kosher salt — for the cooking water, plus more only if needed
• ½ teaspoon black pepper — divided

Garnish

• ¼ cup Parmesan cheese — finely grated

1. Cook Pasta: Bring a large pot of water to a rolling boil and add the kosher salt. Add the farfalle and cook until tender through but still holding its shape, about 1 minute beyond the package’s al dente time. Drain and rinse briefly under cool running water. Shake the colander well and let the pasta drain for 5 minutes. Transfer it to a large mixing bowl and toss with ¼ cup of the Italian dressing.3¾ cups dry farfalle pasta, 1 tablespoon kosher salt, ¼ cup Italian dressing
2. Blanch Green Beans: Return the pot of water to a boil. Add the green beans and cook for 2 to 3 minutes, until bright green and crisp-tender. Transfer the beans immediately to a bowl of ice water. Drain thoroughly and pat dry.2 cups fresh green beans
3. Combine Salad: Add the tomatoes, green beans, black olives, provolone cheese, button mushrooms, basil, thyme, and ¼ teaspoon of the black pepper to the pasta. Toss gently until the ingredients are evenly distributed.2 cups Roma tomatoes, 2 cups blanched green beans, 1 cup pitted black olives, 1½ cups provolone cheese, ¾ cup canned whole button mushrooms, 2 tablespoons fresh basil, 1 teaspoon fresh thyme leaves, ¼ teaspoon black pepper
4. Add Dressing: Add ½ cup of the Italian dressing and toss until everything is evenly coated. Taste and add salt only if needed.½ cup Italian dressing
5. Chill: Cover and refrigerate for at least 1 hour, or for up to 24 hours.
6. Finish and Serve: Stir the salad well. Add as much of the reserved ¼ cup Italian dressing as needed to loosen and refresh it. Sprinkle with the Parmesan cheese and remaining ¼ teaspoon black pepper. Serve cold.Remaining ¼ cup Italian dressing, ¼ cup Parmesan cheese, remaining ¼ teaspoon black pepper