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Colorful bowl of fresh pasta salad with vegetables and dressing

Farfalle Pasta Salad

A vibrant and easy-to-make farfalle pasta salad featuring cherry tomatoes, cucumber, and mozzarella, tossed in a tangy red-wine vinaigrette — perfect for potlucks and quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 pound farfalle pasta (or rotini) Choose a shape with nooks to hold dressing; whole-wheat or gluten-free work too.
  • 1 pint cherry tomatoes, halved lengthwise Sweet, juicy, and bite-sized.
  • 1 medium English cucumber, sliced into half-moons Firmer and less seedy than garden cucumbers.
  • 1 cup diced mozzarella Fresh mozzarella or bocconcini diced into cubes.
  • ½ cup thinly sliced red onion (optional) Soak in cold water for 5 minutes for a milder flavor.
Dressing
  • ¾ cup olive oil Good quality extra-virgin for flavor.
  • ½ cup red wine vinegar Balances the oil with bright acidity.
  • 1 tablespoon Dijon mustard Helps emulsify the dressing.
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon honey Rounds the acidity.
  • ½ teaspoon salt Adjust to taste.
  • 2 teaspoons minced garlic Or 1 small clove pressed.
  • Freshly cracked black pepper to taste

Method
 

Preparation
  1. Bring a large pot of generously salted water to a rolling boil.
  2. Add the pasta and cook according to package directions, shaving off 30–60 seconds so the pasta finishes al dente.
  3. Drain the pasta and stop the cooking immediately. Spread on a rimmed baking sheet or run under cold water briefly to cool quickly.
  4. While the pasta cools, halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion (if using), and dice the mozzarella.
Dressing
  1. In a jar with a lid or a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, oregano, honey, minced garlic, and salt.
  2. Shake vigorously or whisk until the dressing looks emulsified.
Combine
  1. Pour the dressing over the cooled pasta and vegetables. Toss gently.
  2. Taste and adjust seasoning; add more salt, pepper, or a little extra vinegar or honey to get the balance you like.
  3. Serve chilled or at cool room temperature.

Notes

Refrigerate within two hours of making. Store in an airtight container for up to 3–4 days. Best served cold or at room temperature. Do not freeze.