# What You'll Need:
→ Pasta
01 - 12 oz short pasta such as rotini, fusilli, or penne
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup black olives, sliced
→ Cheese
08 - 3/4 cup mozzarella pearls or diced mozzarella
→ Herbs
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
→ Italian Dressing
11 - 1/3 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# How to Make It:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until completely cooled.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until well emulsified.
03 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, and mozzarella.
04 - Pour the dressing over the pasta mixture. Toss thoroughly until all ingredients are evenly coated.
05 - Add fresh parsley and basil to the salad. Toss gently to incorporate.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.
07 - Taste the salad and adjust seasoning with additional salt, pepper, or vinegar as needed before serving.
