Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 1 tbsp (15ml) olive oil
  • 2 cups (300g) cherry tomatoes, halved
  • 8 oz (225g) fresh mozzarella pearls
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 1/4 cup (40g) red onion, finely diced
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/2 cup (120ml) extra virgin olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions. Drain in a colander and toss with a drizzle of olive oil to prevent clumping. Let it cool for 5 minutes.
  2. In a small bowl or mason jar, combine the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake until the mixture is thickened and opaque (emulsified).
  3. Transfer the warm pasta to the large mixing bowl. Pour half of the dressing over the pasta and toss gently.
  4. Add the halved cherry tomatoes, mozzarella pearls, and red onion. Fold in the remaining dressing, then finish by gently stirring in the fresh basil and parsley until the greens are evenly distributed.