Best Easy Pasta Salad
A bright and simple pasta salad with farfalle or rotini, tossed with cucumbers, cherry tomatoes, and mozzarella, dressed in a light red wine vinegar dressing. Perfect for potlucks, summer BBQs, and meal prep.
Ingredients
Pasta and Base Ingredients
- 1 pound farfalle pasta (or rotini) Choose a high-quality semolina pasta.
- 1 pint cherry tomatoes (halved lengthwise) Use firm, ripe tomatoes for best flavor.
- 1 medium English cucumber (sliced into half-moons) Thinner skins result in a crisper salad.
- 1 cup diced mozzarella Add creamy bites with every forkful.
- ½ cup thinly sliced red onion (optional) Can be omitted for a milder taste.
Dressing Ingredients
- ¾ cup olive oil Use extra-virgin for best flavor.
- ½ cup red wine vinegar Provides a bright tanginess.
- 1 tablespoon Dijon mustard Adds a subtle depth of flavor.
- 1 teaspoon dried oregano Enhances dressing flavor.
- 1 teaspoon honey Balances tanginess.
- ½ teaspoon salt Season to taste.
- 2 teaspoons minced garlic From a jar or about two cloves.
- freshly cracked black pepper To taste.
Instructions
Cook the Pasta
- Bring a large pot of salted water to a rolling boil and add the farfalle or rotini. Cook according to package instructions but shave off 30-60 seconds to achieve al dente.
Drain and Cool the Pasta
- Drain the pasta in a colander and rinse briefly under cold water if serving immediately chilled; otherwise, spread it on a tray to cool.
Prep the Vegetables and Cheese
- Halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice red onion if using, and dice the mozzarella into bite-sized pieces.
Make the Dressing
- Combine olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, minced garlic, and salt in a jar, shake vigorously, or whisk in a bowl until emulsified.
Toss and Season
- In a large bowl, combine the cooled pasta, vegetables, mozzarella, and red onion. Pour the dressing over and toss gently. Season to taste with extra salt, oregano, or pepper.
Notes
Store in an airtight container for up to 3 days. For best texture, add fresh herbs just before serving.