Print

Best Easy Pasta Salad

Print Recipe

A delightful medley of flavors and textures, perfect for picnics, barbecues, or 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

  1. Bring a large pot of salted water to a boil. Add the farfalle (or rotini) and cook according to package instructions until al dente, about 8-10 minutes. Reserve about a cup of pasta water before draining.
  2. While the pasta is cooking, wash and slice your cherry tomatoes and cucumber. If using red onion, slice it thinly and soak in cold water for about 10 minutes.
  3. In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, salt, minced garlic, and freshly cracked black pepper.
  4. Once the pasta is cooked and drained, let it cool for a few minutes, then add it to the mixing bowl with the dressing, along with the tomatoes, cucumber, mozzarella, and red onion.
  5. Gently toss everything together until the pasta is nicely coated with the dressing.
  6. Taste and adjust seasoning if necessary.
  7. For the best flavor, cover the pasta salad and let it chill in the fridge for at least 30 minutes before serving.

Notes

This pasta salad is highly versatile, and you can mix and match ingredients based on your preferences. It keeps well in the fridge for up to three days.

Nutrition

Keywords: pasta salad, easy recipe, vegetarian, summer dish, picnic food

Find it online: https://rusticflavor.com/best-easy-pasta-salad-recipe/

Facebook Twitter Instagram Linkedin Youtube