Description
A vibrant, chilled pasta salad featuring farfalle, crisp summer veggies, and a tangy vinaigrette. Light, refreshing, and perfect for warm-weather meals or gatherings.
Ingredients
12 oz farfalle pasta
1 cup diced cucumber
1 red bell pepper, chopped
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup olive oil
3 tbsp balsamic vinegar (sub for red wine)
1 tsp Dijon mustard
1 tsp honey
Zest of 1 lemon
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
Instructions
1. Cook farfalle according to package instructions until al dente. Drain and cool under cold water.
2. In a large bowl, combine cooked pasta, cucumber, bell pepper, olives, and feta.
3. In a separate bowl, whisk together olive oil, balsamic vinegar, mustard, honey, lemon zest, garlic, salt, and pepper.
4. Pour dressing over the salad and toss until evenly coated.
5. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Substitute crumbled tofu for feta to make vegan.
Use gluten-free pasta for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add cherry tomatoes or fresh herbs like basil for extra freshness.