Description
A colorful and hearty pasta salad perfect for fall gatherings and potlucks, featuring bow tie pasta, fresh vegetables, and a tangy vinaigrette.
Ingredients
- 12 oz (340 g) bow tie (farfalle) pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 3/4 cup olives, sliced
- 1 cup halal turkey pepperoni, sliced into quarters
- 1 cup mozzarella pearls or cubed cheese
- 1/2 cup fresh basil, chiffonade
- 1/2 cup Italian dressing (or homemade vinaigrette)
- 1/3 cup extra-virgin olive oil (for vinaigrette)
- 3 tbsp red wine vinegar (for vinaigrette)
- 1 tsp Dijon mustard (for vinaigrette)
- 1 garlic clove, minced (for vinaigrette)
- 1/2 tsp dried oregano (for vinaigrette)
- Salt and pepper to taste (for vinaigrette)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the bow ties until al dente according to package directions. Drain and rinse with cold water to stop cooking. For best results, toss the cooled pasta with a tablespoon of olive oil.
- Make the vinaigrette: Whisk together olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper in a small bowl until emulsified.
- Combine ingredients: In a large bowl, add the cooled pasta, tomatoes, cucumber, pepper, onion, olives, pepperoni, and cheese. Pour the vinaigrette over and toss gently to coat.
- Chill or serve: For the best flavor, refrigerate at least 30 minutes. Garnish with fresh basil just before serving.
Notes
Cool the pasta completely before dressing to avoid a greasy salad. The flavors deepen after a few hours, so make ahead for the best taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling, Mixing
- Cuisine: Italian