Fill a 6-quart stockpot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt.

Once boiling, add the bow tie pasta and cook according to package directions, usually about 9-11 minutes, until al dente. Drain the pasta without rinsing.

While the pasta is cooking, wash and dice your carrots and celery into bite-sized pieces. Set them aside.

In a large mixing bowl, combine the drained bow tie pasta with the diced vegetables. Pour in the zesty Italian dressing, and sprinkle with salt, pepper, and red pepper flakes.

Gently toss all the ingredients together until well coated in the dressing.

If not serving immediately, cover the bowl with plastic wrap and refrigerate for at least 30 minutes for flavors to meld.

When ready to serve, give it a final toss and enjoy as a side dish or on its own.