Description
This cucumber and tomato pasta salad is made with an easy and fresh vinaigrette, and is perfect for any potluck or holiday gathering.
Ingredients
Units
Scale
For the vinaigrette:
- 1 tablespoons dijon mustard
- 1 tablespoon honey
- 1 teaspoon kosher salt
- Black pepper
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons of champagne vinegar
- 1/3 cup of olive oil
For the pasta salad:
- 12 ounces of Rotini or short pasta
- 3 Tomatoes, chopped
- 6 Persian cucumbers, chopped
- 5 ounces of Salami, chopped
- 6 ounces of Mozzarella, torn
- 1 bunch of dill, about 1/2 cup chopped
Instructions
- Bring a pot of water up to a boil. Once boiling, salt with a big pinch of salt and add the pasta. Cook according to package directions, about 9-11 minutes.
- Prep the salad ingredients – cut the cucumbers into 1/4 moons (in half lengthwise, then in half again lengthwise, then into 1/4″ thick pieces), chop the tomatoes, salami, and dill. Add everything into a large mixing bowl. Tear or chop the mozzarella and add this to the bowl as well.
- Make the vinaigrette by combining all the ingredients except the oil in a bowl or jar. Mix together, then add in the oil. Mix well until emulsified. Taste and adjust seasoning as needed.
- Add 1/3 of the vinaigrette to the veggies, salami, and cheese and toss to combine.
- Once the pasta is cooked, drain and rinse with cold water. Add the pasta to the veggies and pour in the remaining vinaigrette and chopped herbs. Taste, adjust seasoning as desired, and serve!
Notes
- you can omit the salami to keep this vegetarian, or substitute with olives to add an extra flavor component and punch to the dish
- Prep Time: 20
- Cook Time: 10
- Category: salad
- Method: stove top
- Cuisine: american