Ingredients:

  • 16 oz (450g) rotini or fusilli pasta
  • 1 tbsp (15g) kosher salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (120g) English cucumber, diced
  • 1 cup (150g) red bell pepper, diced
  • 1/2 cup (50g) red onion, finely diced
  • 8 oz (225g) mozzarella pearls
  • 1/2 cup (90g) sliced black olives
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 tbsp (15g) Dijon mustard
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package directions to achieve a firm al dente texture. Drain and set aside.
  2. Dice the cucumbers, peppers, and onions into uniform pieces (roughly the size of the mozzarella pearls) to ensure an even distribution of flavors in every spoonful.
  3. Combine the olive oil, red wine vinegar, Dijon, garlic, and seasonings in a mason jar. Shake vigorously for 30 seconds until the mixture is opaque and thickened.
  4. Toss the warm pasta with half of the dressing immediately. Add the vegetables, olives, and cheese, then fold in the remaining dressing and fresh parsley. Stir gently to avoid bruising the tomatoes.