A refreshing mix of pasta, vegetables, mozzarella, and tangy Italian dressing for warm days.
# Components:
→ Pasta
01 - 12 ounces short pasta such as rotini, fusilli, or penne
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup black olives, sliced
→ Cheese
08 - 3/4 cup mozzarella pearls or diced mozzarella
→ Herbs
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
→ Italian Dressing
11 - 1/3 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cooled.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, and mozzarella.
04 - Pour the prepared dressing over the pasta mixture. Toss thoroughly until all components are evenly coated with dressing.
05 - Add fresh parsley and basil to the salad. Toss gently to distribute herbs throughout.
06 - Transfer the salad to the refrigerator and chill for at least 30 minutes before serving. This allows flavors to meld and develop fully.
07 - Before serving, taste the salad and adjust seasoning with additional salt, pepper, or vinegar as needed.
