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Farfalle Garden Pasta Salad

Yield Makes 8 servings
Prep: 20 min., Cook: 15 min., Stand: 5 min., Chill: 2 hr.


  • 1 (16-oz.) box farfalle pasta
  • 1/2 cup extra virgin olive oil, divided
  • 1/2 cup red wine vinegar
  • 1 teaspoon grated lemon rind
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 1 medium zucchini, diced
  • 2 medium carrots, diced
  • 1 pint cherry tomatoes, cut in half
  • 1 (4-oz.) package crumbled feta cheese
  • 2 green onions, sliced (white part only)
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh mint

How to Make It

  1. Cook farfalle according to package directions. Drain well, and spread onto a baking sheet. Drizzle with 1 tablespoon oil, tossing to coat. Let stand at least 5 minutes. Transfer pasta to a bowl.

  2. Whisk together vinegar, lemon rind, and mustard in a small bowl; gradually add remaining olive oil in a slow, steady stream, whisking until blended. Whisk in salt and pepper to taste.

  3. Cook green beans, zucchini, and carrots in boiling salted water to cover 3 minutes or until crisp-tender; drain.

  4. Toss together pasta, vinegar mixture, cooked vegetables, tomatoes, and remaining ingredients in a large bowl until combined. Cover and chill at least 2 hours.

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