Description
A vibrant and refreshing pasta salad perfect for summer gatherings, packed with colorful veggies and a tangy dressing.
Ingredients
Scale
- 1 pound farfalle pasta (or rotini)
- 1 pint cherry tomatoes (halved lengthwise)
- 1 medium English cucumber (sliced into half-moons; about 2 cups)
- 1 cup diced mozzarella
- ½ cup thinly sliced red onion (optional)
- ¾ cup olive oil
- ½ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon honey
- ½ teaspoon salt
- 2 teaspoons minced garlic (from a jar or two cloves)
- Freshly cracked black pepper to taste
Instructions
- Boil the pasta: Bring a large pot of salted water to boil. Add the farfalle pasta and cook according to package directions. Drain and set aside to cool.
- Prep the veggies: While the pasta cools, slice the cherry tomatoes, cucumber, and red onion (if using).
- Make the dressing: In a jar, combine olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, salt, and minced garlic. Shake or whisk until blended.
- Combine everything: In a large bowl, mix together the cooled pasta, tomatoes, cucumber, mozzarella, and red onion. Drizzle with the dressing and toss until thoroughly combined.
- Taste test: Give your pasta salad a little taste. Adjust seasoning with additional salt and oregano if desired. Serve cold or at room temperature.
Notes
This salad can be prepped a day in advance for the flavors to meld beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg