Ingredients:

  • 16 oz gluten-free rotini
  • 1 tbsp olive oil
  • 1 cup grape tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1 cup mozzarella pearls
  • 1/2 cup red bell pepper, diced
  • 1/2 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the gluten-free rotini and cook for 1 minute less than the package directions. Listen for the water to return to a steady bubble after adding the pasta.
  2. Drain the pasta immediately in a colander. Rinse with cold water for about 2 minutes until the noodles feel completely cool to the touch.
  3. Toss the cooled noodles with 1 tbsp of olive oil. Note: This creates a barrier that prevents clumping.
  4. In a small bowl, combine the mayonnaise, apple cider vinegar, 1 tbsp olive oil, garlic powder, oregano, salt, and pepper.
  5. Whisk the dressing vigorously. You should smell the sharp, tangy scent of the vinegar blending with the earthy oregano.
  6. In your large mixing bowl, toss together the cooled pasta, halved tomatoes, diced cucumbers, red onion, olives, mozzarella, and bell peppers.
  7. Pour the creamy dressing over the mixture.
  8. Fold the salad gently with a spatula. Stop once the white dressing coats every spiral and vegetable.
  9. Chill the salad for 30 minutes. This lets the garlic powder soften and the flavors meld together.