Description

This vibrant pasta salad features al dente farfalle pasta tossed with savory sliced beef sausage, sweet cherry tomatoes, and creamy fresh mozzarella pearls. Fresh arugula adds a peppery bite, all brought together by a zesty dressing infused with a hint of heat and sweetness. This dish offers a delightful balance of textures and flavors, making it a refreshing and satisfying option for any meal or gathering.

Ingredients

Scale

12 ounces farfalle pasta
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella pearls (bocconcini), drained
6 ounces cooked beef pepperoni or turkey salami, thinly sliced into rounds
2 cups fresh arugula
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon red pepper flakes (adjust to taste)
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish, optional)

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Instructions

Cook the farfalle pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
While the pasta cooks, prepare the hot honey dressing. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, red pepper flakes, minced garlic, dried oregano, salt, and black pepper until well combined.
In a large mixing bowl, combine the cooled farfalle pasta, halved cherry tomatoes, mozzarella pearls, sliced beef pepperoni or turkey salami, and fresh arugula.
Pour the prepared hot honey dressing over the pasta mixture. Toss gently to ensure all ingredients are evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad another gentle toss. Garnish with fresh chopped parsley, if desired.

Notes

For a milder flavor, reduce or omit the red pepper flakes.

This salad can be prepared up to 24 hours in advance; add the arugula just before serving to maintain its crispness.

Any short pasta shape like rotini or penne can be substituted for farfalle.

Consider adding other fresh vegetables like diced cucumber or bell peppers for extra crunch and color.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Calories: 420
Fat: 20g
Carbohydrates: 45g
Protein: 18g