Olive Oil Pasta Salad for 10 Servings

Instructions:

1. Bring a large pot of salted water to a boil. Add the 16 oz pasta and cook for 1 minute less than the package instructions for al dente. Drain into a colander and immediately rinse with cold water until the noodles are cool to the touch.
2. In a medium mixing bowl, combine the 3 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. While whisking vigorously, slowly drizzle in the 1/2 cup extra-virgin olive oil in a thin stream until the dressing is thickened and opaque.
3. In a large mixing bowl, combine the cooled pasta, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup diced red onion, 1/2 cup sliced black olives, and 1/2 cup mozzarella pearls.
4. Pour the emulsified dressing over the pasta and vegetables; toss gently with a spoon until every piece is glossy and coated. Fold in the 1/4 cup chopped fresh parsley.
5. Cover the bowl and refrigerate for at least 45 minutes to allow the flavors to set.