Ingredients
1 pound (16 oz) pasta (rotini, penne, or farfalle work well)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup red bell pepper, diced
1/2 cup mozzarella cheese, cubed or mini mozzarella balls (optional)
1/4 cup fresh basil, chopped (optional)
For the Dressing:
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey or sugar (optional, to balance acidity)
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
Drain and rinse the pasta under cold water to stop the cooking process and cool the pasta down. Set aside.
2. Prepare the Vegetables:
While the pasta is cooling, slice and dice the tomatoes, cucumber, red onion, bell pepper, and olives.
If using, cube the mozzarella cheese and chop the fresh basil.
3. Make the Dressing:
In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, honey (or sugar), garlic powder, oregano, basil, salt, black pepper, and red pepper flakes (if using).
Whisk or shake until well combined.
4. Assemble the Salad:
In a large bowl, combine the cooled pasta with the prepared vegetables, mozzarella (if using), and fresh basil.
Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
5. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. For the best flavor, let it chill for 1-2 hours.
Before serving, give it a final toss and garnish with additional fresh basil, if desired.