Ingredients:

  • 1 lb (454g) Bow Tie (Farfalle) Pasta
  • 2 tbsp (30ml) Sea salt for boiling water
  • 1 pint (250g) Cherry tomatoes, halved
  • 1 large (150g) English cucumber, quartered and sliced
  • 1 medium (120g) Red bell pepper, finely diced
  • 1/2 cup (75g) Red onion, finely minced
  • 1/2 cup (60g) Black olives, sliced
  • 8 oz (225g) Fresh mozzarella pearls
  • 4 oz (115g) Salami, diced
  • 1/4 cup (10g) Fresh parsley, chiffonade
  • 3/4 cup (162g) Extra virgin olive oil
  • 1/4 cup (60ml) Red wine vinegar
  • 1 tbsp (15ml) Dijon mustard
  • 2 cloves Garlic, minced
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Instructions:

  1. Boil a large pot of heavily salted water. Cook the bow tie pasta for 1-2 minutes less than the package directions until al dente. Drain and rinse briefly with cool water, keeping it slightly warm.
  2. In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, and red pepper flakes until emulsified.
  3. Pour one-third of the dressing over the warm pasta in a large mixing bowl and toss gently to allow the pasta to absorb the flavors.
  4. Add the cherry tomatoes, cucumber, red bell pepper, red onion, olives, mozzarella pearls, and diced salami to the bowl.
  5. Pour the remaining dressing over the salad, add fresh parsley, and toss thoroughly. Chill for at least 30 minutes before serving.