Prep Time: 45 minutes | Serves: 8-10
Ingredients
28–32 oz pasta (bow-ties, fusilli, casarecce, penne)
1 red onion, cut into small dice
18 oz cherry tomatoes, cut into halves or quarters
1 large English cucumber, cut into medium dice
1 medium bell pepper, deseeded and cut into medium dice
¼ C fresh parsley, leaves picked and roughly chopped
¼ C fresh mint, leaves picked and torn
¼ C fresh basil, leaves torn depending on size
8–10 oz mini mozzarella balls, torn or cut in half
Kosher salt
Ground black pepper
Dressing
¼ C olive oil
1 lemon, juiced
1 tsp Dijon mustard
2 cloves garlic, minced
1–2 tsp honey
1 tsp dried oregano
¼ tsp red pepper flakes
¾ tsp salt
Optional Add-ins
½ C pitted black olives, cut into quarters
1 large handful arugula or baby spinach (cut into chiffonade)
Method
- Cook the pasta according to package instructions. Drain and rinse away the excess starch with cold water, and set aside to cool. If you’re prepping the noodles ahead, drizzle lightly with olive oil once they have partially cooled, and toss to coat. Allow to cool completely and store refrigerated. Remove from the fridge and allow to come to room temp before assembling the salad.
- Prepare the dressing. In a bowl, whisk together the olive oil, lemon juice, Dijon, garlic, honey, oregano, red pepper flakes and salt. Set aside to chill until you’re ready to assemble.
- Prepare your vegetables and add them into a large bowl. Prepare the herbs and set aside.
- To the large bowl of prepped vegetables, add the cooked pasta and toss gently until evenly distributed. Drizzle with the dressing, scatter over the cheese, and sprinkle with the chopped herbs. Toss again gently and serve.
Substitutions:
| Ingredient | Substitutions |
| Mini mozzarella balls | Feta, Queso Fresco, crumbly goat cheese |
| Dried oregano | Dried Italian herbs |
| Honey | Maple syrup |
| Recipe Notes |
| Try to use pasta shapes that have ridges, holes or twists: this will help the pasta to hold onto the dressing and therefore make the salad much more flavorful. If you’re prepping the noodles ahead, drizzle lightly with olive oil once they have partially cooled, and toss to coat. Allow to cool completely and store refrigerated. Remove from the fridge and allow to come to room temp before assembling the salad. Recipe can be made seasonal by subbing out (partially or in full) cherry tomatoes, bell pepper, and cucumber for: Spring: grilled asparagus, radishes, fresh peas, sugar snap peas, scallionsSummer: multiple varieties tomato, grilled summer squash, peaches, fennel Fall: roasted sweet potato, roasted broccoli, roasted brussels, cabbage |
