Description
A vibrant, no-cook pasta salad with tender farfalle, crisp vegetables, tangy dressing, and fresh herbs. Ready in 30 minutes, this customizable dish is perfect for meal prep, potlucks, or busy weeknights.
Ingredients
1 pound (16 oz) dried farfalle pasta
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/2 English cucumber, diced
1/4 red onion, thinly sliced (optional)
1 cup shredded mozzarella cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil
Cook farfalle according to package instructions until al dente
Drain and rinse with cold water to stop cooking
In a large bowl, combine cooled pasta, bell pepper, cherry tomatoes, cucumber, red onion, mozzarella, parsley, and basil
In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper
Pour dressing over salad and toss to coat
Chill for 15-30 minutes before serving
Notes
Store in an airtight container in the refrigerator for up to 2 days
Add cooked grilled chicken, chickpeas, or artichoke hearts for extra protein
For extra crunch, toss in 1/2 cup chopped celery or radish
Dressing can be doubled for heartier flavor
- Prep Time: 20
- Cook Time: 10
- Category: Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg