Name: Minty Cucumber Tomato GF Farfalle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 12 ounces gluten-free farfalle pasta; 1 large English cucumber, sliced into half-moons; 2 cups cherry tomatoes, halved; 1/2 medium red onion, thinly sliced; 1/2 cup fresh mint leaves, chopped; 2 tablespoons fresh oregano leaves, chopped; 1/2 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1 teaspoon kosher salt, plus more for pasta water; 1/2 teaspoon freshly ground black pepper

Description

Delicate gluten-free farfalle pasta is mixed with cool cucumber slices, ripe tomatoes, and red onion in a zesty lemon-olive oil dressing bursting with fresh mint and oregano. The pasta cooks in just 8-10 minutes before chilling to keep everything crisp and light. This 20-minute recipe delivers garden-fresh flavors that refresh the palate next to rich smoked dishes.

Cultural Background

Pasta salad draws from Mediterranean traditions where cold pasta dishes have long been prepared with olive oil, fresh vegetables, and herbs. Roots trace to Italian cuisine, including Sicilian pasta fredda and antipasto-style preparations, with early cold pasta consumption linked to Italian Jewish communities observing Sabbath laws that encouraged advance preparation of room-temperature or chilled foods. These simple, seasonal combinations emphasize high-quality olive oil and garden produce, evolving into modern light side dishes suited for warm-weather meals.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

12 ounces gluten-free farfalle pasta
1 large English cucumber, sliced into half-moons
2 cups cherry tomatoes, halved
1/2 medium red onion, thinly sliced
1/2 cup fresh mint leaves, chopped
2 tablespoons fresh oregano leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon freshly ground black pepper

Instructions

Bring a large pot of salted water to a rolling boil over high heat, add the gluten-free farfalle, and cook according to package directions for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
Drain the pasta in a colander and rinse briefly under cold running water to stop the cooking process and cool it quickly, then spread it on a baking sheet or large bowl to air-dry slightly for 2-3 minutes.
While the pasta cools, prepare the vegetables by slicing the cucumber, halving the tomatoes, and thinly slicing the red onion, then place them in a large mixing bowl along with the chopped mint and oregano.
In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, 1 teaspoon kosher salt, and black pepper until emulsified and well combined.
Add the cooled pasta to the bowl with the vegetables and herbs, pour the dressing over the top, and gently toss with a large spoon or tongs until everything is evenly coated, taking care not to break the pasta shapes.
Cover the bowl and refrigerate for at least 5-10 minutes to chill and allow flavors to meld, or serve immediately at room temperature if preferred, tossing once more before plating.

Tips

- Rinse the cooked gluten-free pasta only briefly to remove excess starch without making it soggy, and always chill it thoroughly before mixing to maintain a crisp texture.
- Avoid over-tossing the salad after adding the dressing, as this can cause the delicate gluten-free pasta to break apart or become mushy.
- Substitute fresh basil for mint if unavailable, or use dried oregano (halved amount) in a pinch for the same herby profile.

Nutrition

Calories: 320
Protein: 6g
Carbs: 42g
Fat: 15g