Ingredients:

  • 16 oz rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1 medium red bell pepper, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup Kalamata olives, sliced
  • 8 oz mozzarella pearls
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1–2 minutes less than the package instructions. Drain and immediately rinse with cold water to stop the cooking process and remove excess starch.
  2. In a mason jar or bowl, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, and dried herbs. Slowly pour in the olive oil while whisking vigorously or shaking the jar until the mixture is emulsified, opaque, and glossy.
  3. In a large mixing bowl, combine the chilled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, minced red onion, sliced Kalamata olives, and mozzarella pearls.
  4. Pour the prepared vinaigrette over the salad ingredients and toss gently until everything is evenly coated.