Description
A comforting and vibrant pasta salad filled with garden veggies and a zesty homemade dressing, perfect for summer days and potlucks.
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: Begin by bringing a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package directions. Once al dente, drain and set aside to cool.
- Prepare the vegetables: While the pasta cools, slice the cherry tomatoes, cucumber, and red onion (if you’re using it).
- Whisk the dressing: In a jar or bowl, combine the olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, salt, and minced garlic. Shake well or whisk until everything is beautifully blended.
- Combine everything: In a large bowl, add the cooled pasta, sliced tomatoes, cucumber, mozzarella, and red onion. Drizzle the dressing over the top and mix everything together thoroughly.
- Season & serve: Taste your salad and feel free to add extra salt or oregano if desired. Serve chilled or at room temperature.
Notes
This pasta salad can be made in advance and stored in the fridge for up to 3 days. Feel free to customize with seasonal vegetables and proteins to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking Dressing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg