Description
A vibrant and refreshing pasta salad that combines crunchy vegetables and creamy mozzarella, perfect for gatherings or easy weeknight dinners.
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
- Freshly cracked black pepper to taste
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to 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).
- 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 and shake to mix well.
- Combine everything: In a large bowl, add the cooled pasta, tomatoes, cucumber, mozzarella, and red onion. Drizzle the dressing over the top and gently mix to combine.
- Season and serve: Taste your salad and adjust seasoning with additional salt and oregano, if desired.
Notes
This pasta salad can be served cold or at room temperature for a flexible dish. Make ahead for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 260mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg