Ingredients:

  • 16 oz Bow Tie Pasta (Farfalle)
  • 1 tbsp Sea salt
  • 2 cups cherry tomatoes, halved
  • 1 large red bell pepper, finely diced
  • 1 cup English cucumber, sliced
  • 1/2 cup red onion, minced
  • 1/2 cup black olives, sliced
  • 1 cup fresh broccoli florets, bite-sized
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of water to a rolling boil and add 1 tbsp sea salt. Drop in the 16 oz farfalle and cook for exactly 10 minutes, or until it has a firm bite in the center. Cook until the pasta is tender but resistant to the tooth.
  2. While the pasta boils, halve the 2 cups of cherry tomatoes and finely dice the red bell pepper. Mince the red onion into tiny pieces to ensure no one gets a massive onion bomb in one bite. You should smell the sharp, sulfurous aroma of the fresh onion and the sweet, grassy scent of the peppers filling the kitchen.
  3. In a small bowl or jar, combine 1/2 cup olive oil, 1/3 cup red wine vinegar, 1 tsp Dijon mustard, and 2 minced garlic cloves. Add 1 tbsp Italian seasoning and 1/2 tsp red pepper flakes. Shake or whisk until the liquid turns opaque and slightly thickened.
  4. Drain the pasta in a colander but do not rinse it with cold water. Let it sit for 2 minutes to allow the surface steam to evaporate. You want the pasta to be warm — not hot — when it meets the dressing. The warmth opens the pores of the starch, allowing the dressing to soak in rather than just sitting on top.
  5. Place the warm pasta in a large bowl and pour over half of the dressing. Toss thoroughly. Stir until the noodles look glossy and are fully coated.
  6. Allow the pasta to come to room temperature before adding the cucumber, broccoli, olives, and tomatoes. If you add the fresh veggies to hot pasta, they will steam and lose their shatter crunch. The aroma should now be a mix of earthy pasta and bright, herbal vinegar.
  7. Add the 1/2 cup grated Parmesan cheese and the remaining dressing. Toss one more time. Fold the ingredients gently to avoid breaking the delicate pasta wings.
  8. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the red pepper flakes to hydrate and release their heat and the dried Italian seasoning to bloom. The result is a bold, satisfying harmony of flavors that a room temperature toss just can't match.