A vibrant mix of pasta, fresh veggies, and Italian dressing for light, fresh meals.
# Components:
→ Pasta
01 - 12 oz 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 rolling 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 with a lid, combine extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk thoroughly or seal jar and shake vigorously until emulsified.
03 - Transfer cooled pasta to a large mixing bowl. Add halved cherry tomatoes, diced cucumber, diced red and yellow bell peppers, chopped red onion, sliced black olives, and mozzarella pearls.
04 - Pour prepared Italian dressing over pasta mixture. Toss thoroughly until all components are evenly coated with dressing.
05 - Sprinkle chopped fresh parsley and basil over the salad. Toss gently to distribute herbs throughout.
06 - Transfer salad to refrigerator and chill for at least 30 minutes. This allows flavors to meld and develop.
07 - Before serving, taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
