Ingredients
Scale
For the Salad:
- 1 pound rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1 bell pepper (red or yellow), diced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Let cool completely.
- Prepare the vegetables while the pasta cooks. Dice the cucumber and bell pepper, halve the cherry tomatoes, and slice the red onion. Set aside.
- Make the dressing by whisking together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, dried basil, salt, pepper, and red pepper flakes in a small bowl. Set aside.
- Combine everything in a large serving bowl. Add the cooled pasta, prepared vegetables, olives, mozzarella, fresh basil, and parsley.
- Dress the salad by pouring the dressing over the pasta mixture. Toss everything together until well coated.
- Chill and serve by covering the bowl and refrigerating for at least 2 hours before serving. This allows the flavors to meld together. Give it a gentle stir before serving and adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
