Veggie Pasta Salad
A refreshing pasta salad packed with veggies, perfect for summer.
Servings: 1 large bowl for sharing
Ingredients
Salad
- 1 pound boxed Farfalle pasta
- 3 cups heirloom or cherry tomatoes chopped
- 1 cup mozzarella diced
- ½ red onion finely diced
- 1 cucumber thin half moon slices
Dressing
- 3 cloves garlic minced
- ½ cup olive oil heavy handed
- ⅓ cup red wine vinegar heavy handed
- 1 tablespoon Dijon mustard optional
- 1 teaspoon dried oregano
- pinch of salt and pepper to taste
Instructions
- Cook the 1 pound of pasta according to the directions on the box.
- While pasta is cooking, chop the tomatoes, cucumbers, red onion, and mozzarella in appropriate sizes.
- Drain and rinse pasta under cold water.
- Add the chopped veggies, cheese, and pasta to a large mixing bowl.
- In a bowl or jar, add the dressing ingredients. Stir well with a fork or shake in a sealed jar.
- Drizzle the dressing over the pasta mixture and mix again.
- Serve and eat right away, or store in an airtight container in the refrigerator for about a day for a more flavorful salad.