Ingredients:

  • 16 oz Rotini or Fusilli pasta
  • 1 tbsp salt
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup pitted black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Boil a large pot of water with 1 tbsp salt. Add the rotini and cook for 1-2 minutes less than the box says until the center is still slightly firm. Note: This prevents the pasta from overcooking while it sits in the dressing.
  2. Drain the pasta into a colander. Immediately run cold water over the noodles for 30-60 seconds until the pasta feels cool to the touch.
  3. Pour 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper into a mason jar. Shake vigorously for 30 seconds until the dressing is creamy and combined.
  4. Chop 1 cup cherry tomatoes (halved), 1 cup English cucumber (diced), 1/2 cup red onion (finely diced), and 1/2 cup black olives (sliced).
  5. Toss the cooled pasta and all the fresh vegetables into a large bowl.
  6. Pour the dressing over the top. Fold gently with a large spoon until every noodle is glistening.
  7. Stir in 1/4 cup chopped fresh parsley last. Note: Adding herbs at the end keeps them from bruising or wilting.
  8. Add 4 oz mozzarella pearls and give it one final, gentle stir.