Start by combining lemon juice, red wine vinegar, honey, and oregano in a small bowl. Slowly whisk in olive oil until the dressing is emulsified. Season the dressing with salt and pepper according to your taste. Set the dressing aside.
Add cavatelle with a pinch of salt to boiling water for 15–20 minutes until cooked. Drain the cavatelle and rinse it with cold water. Transfer the cavatelle to a large mixing bowl.
Add all the remaining ingredients, except for the tomatoes, to the bowl with the pasta. Pour the dressing over the ingredients and toss everything together until well combined. Taste and adjust the seasoning with additional salt and pepper if desired. Allow the pasta salad to sit in the refrigerator for 1–2 hours.
When you are ready to serve, top the pasta salad with halved cherry tomatoes.
This salad is a perfect option for summer gatherings, picnics, or as a light and flavorful side dish. What sets this particular Greek pasta salad apart is the use of Borgatti’s Cavatelle.
Cavatelle is a type of pasta that originates from southern Italy, known for its unique shape resembling small, rolled shells. It has a firm texture that holds up well in salads, providing a satisfying bite. It’s a fusion of flavors that will transport you to the sun-drenched shores of the Mediterranean.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.