Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 2 cups cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1 cup red bell pepper, chopped
  • 1/4 cup fresh parsley, chopped
  • 8 oz mozzarella pearls
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup marinated artichoke hearts, quartered
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. Drain the pasta into a colander and immediately rinse with cold water until the pasta is cool to the touch to remove excess starch.
  4. In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper.
  5. Whisk vigorously or shake the jar for 30 seconds until the mixture looks opaque and cohesive.
  6. In a large mixing bowl, combine the cooled pasta, halved tomatoes, cucumber, red onion, bell pepper, mozzarella pearls, olives, and artichoke hearts.
  7. Pour the dressing over the mixture and gently fold the ingredients together using a large spoon until evenly coated.
  8. Fold in the fresh parsley last to maintain color and freshness.