Cut the broccoli into small, bite-sized florets and set aside. Dice the red bell pepper into roughly 1/2-inch pieces, finely mince the red onion, and cube the cheddar cheese into 1/2-inch pieces. Having all vegetables and cheese prepped before cooking ensures you can work efficiently once the pasta is done.

Bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente. During the last 2-3 minutes of pasta cooking, add the broccoli florets to the same pot—this saves a dish and lightly softens the broccoli while keeping it crisp. Drain everything together in a colander and rinse thoroughly with cold water until completely cooled. I like to spread the pasta and broccoli on a clean kitchen towel for a minute to remove excess moisture, which prevents a watery final salad.

In a medium bowl, mince the garlic cloves and mash them with the side of your knife into a paste, then add to the bowl. Whisk together the garlic paste, olive oil, red wine vinegar, honey, Dijon mustard, oregano, parsley, salt, and pepper until well combined. Taste and adjust seasoning as needed—the dressing should be balanced between tangy and savory with a subtle sweetness from the honey.

In a large bowl, combine the cooled pasta and broccoli from Step 2 with the diced red bell pepper, minced red onion, and cubed cheddar cheese from Step 1. Pour the dressing from Step 3 over the mixture and toss gently but thoroughly until every piece is coated. I recommend letting the salad sit for 10-15 minutes before serving so the flavors can meld together—this makes a big difference in taste. Give it one more toss before serving, and adjust seasoning with a pinch of salt or pepper if needed.