Farfalle Garden Pasta Salad

Prep: 20 min., Cook: 15 min., Stand: 5 min., Chill: 2 hr.


Makes 8 servings

Recipe from

Southern Living Cooking School


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


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.

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.

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

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