Ingredients:

  • 12 oz short pasta (e.g., rotini or fusilli)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup mozzarella balls or diced cheese (optional)
  • 1/2 cup black olives, pitted and halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Boil water in a large pot and season with salt. Add pasta and cook until al dente; follow package instructions (about 8-10 minutes). Drain in a colander and rinse under cold water to cool.
  2. While pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives. Place chopped veggies in a large mixing bowl.
  3. In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  4. Add the cooled pasta to the bowl with the vegetables. Pour dressing over the pasta and toss to coat evenly. Gently fold in mozzarella balls if using.
  5. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with fresh parsley and basil.