Ensalada de farfalle con verduras frescas de la huerta

Ingredientes

• 12 oz Farfalle Pasta
• 2 cups Cherry Tomatoes
• 1 whole English Cucumber
• 1 whole Red Bell Pepper
• 0.5 whole Red Onion
• 0.5 cup Fresh Basil Leaves
• 6 oz Feta Cheese
• 0.5 cup Extra-Virgin Olive Oil
• 3 tbsp Red Wine Vinegar
• 1 tbsp Dijon Mustard
• 2 cloves Garlic Cloves
• 1 tsp Dried Oregano
• 1 tsp Salt
• 0.5 tsp Black Pepper

Preparación

1. 1

   Cook and Cool the Farfalle Pasta: Bring a large pot of salted water to a rolling boil. Add the 12 oz Farfalle Pasta and cook according to package directions until al dente. The pasta should have a slight firmness when you bite into it, as it will continue to soften as it cools. Drain the pasta in a colander and immediately rinse it under cold water to stop the cooking process. This also removes excess starch that could make your salad gummy. Spread the farfalle on a baking sheet in a single layer and let it cool completely at room temperature.

2. 2

   Prepare the Fresh Vegetables: While the pasta cools, halve the 2 cups Cherry Tomatoes and place them in a large bowl. Dice the 1 whole English Cucumber (after removing seeds) and finely dice the 1 whole Red Bell Pepper. Add these to the bowl with the tomatoes. Thinly slice the 0.5 whole Red Onion, then soak the slices in cold water for 5-10 minutes to mellow their sharpness. Drain well and add to the vegetable mixture. Chop the 0.5 cup Fresh Basil Leaves and set aside.

3. 3

   Make the Tangy Dressing: In a small bowl, whisk together the 0.5 cup Extra-Virgin Olive Oil, 3 tbsp Red Wine Vinegar, 1 tbsp Dijon Mustard, minced 2 cloves Garlic Cloves, 1 tsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. The dressing should emulsify slightly, with the mustard helping to bind the oil and vinegar. Taste and adjust seasoning if needed. The vinegar provides a bright tang that balances the richness of the feta and the sweetness of the vegetables.

4. 4

   Combine All Elements and Chill: Add the cooled farfalle to the bowl with the vegetables. Pour the dressing over and toss gently but thoroughly to ensure every piece is coated. Sprinkle the chopped basil over and add the crumbled 6 oz Feta Cheese. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld. The longer it sits, the more the pasta will absorb the dressing and the vegetables will soften slightly. Before serving, give it one final toss and taste for seasoning. The pasta should be tender with a slight bite, the vegetables fresh and crisp, and the dressing evenly distributed throughout.