Description
A quick and crowd-pleasing pasta salad, perfect for gatherings with fresh vegetables 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
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package directions, being careful not to overcook. Drain and set aside to cool.
- Prepare the Vegetables: While the pasta cools, slice your cherry tomatoes, cucumber, and red onion (if using) to enhance their natural flavors and colors.
- Whisk the Dressing: In a pint-size mason jar, combine olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, salt, and minced garlic. Seal the jar tightly and shake to mix well, or whisk in a small bowl until all ingredients are blended.
- Combine Everything: In a large bowl or storage container, add the cooled pasta, tomatoes, cucumber, mozzarella, and red onion. Drizzle the dressing over the top and gently mix to combine all the ingredients thoroughly.
- Season & Serve: Taste the salad and season with additional salt and oregano, if desired. Serve cold or at room temperature for a perfectly refreshing meal.
Notes
This pasta salad can be made a day in advance. The flavors deepen with time. Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg