Ingredients:

  • 1 lb bow tie pasta (Farfalle)
  • 2 tbsp sea salt
  • 1 pint cherry tomatoes, halved
  • 1 English cucumber, quartered and sliced
  • 1 large red bell pepper, diced
  • 0.5 small red onion, finely minced
  • 0.5 cup sliced black olives
  • 4 oz hard salami, cut into matchsticks
  • 8 oz fresh mozzarella pearls
  • 0.25 cup freshly shaved Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 0.75 cup extra virgin olive oil
  • 0.33 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 2 cloves garlic, grated
  • 1 tbsp dried Italian seasoning
  • 1 tsp honey
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tablespoons of sea salt. Cook the bow tie pasta for exactly 10 minutes to ensure an al dente texture.
  2. Drain the pasta and immediately plunge it into a bowl of ice water or run under very cold water until the pasta is cold to the touch. Drain again and pat dry with a clean kitchen towel.
  3. In a small mason jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, grated garlic, dried Italian seasoning, honey, salt, and pepper until the mixture is fully emulsified.
  4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, salami, and mozzarella pearls.
  5. Pour half of the dressing over the salad and toss well. Refrigerate for at least 1 hour. Just before serving, add the remaining dressing, shaved Parmesan, and fresh parsley, then toss again to restore the glossy finish.