Ingredients:

  • 1 lb rotini pasta
  • 1 tsp salt
  • 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 black olives, sliced
  • 8 oz fresh mozzarella pearls
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute less than the package directions for 'al dente.' Drain and rinse briefly with cold water to stop the cooking process.
  2. Combine the olive oil, apple cider vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is opaque and emulsified.
  3. Dice the English cucumber, red bell pepper, and red onion. Halve the cherry tomatoes.
  4. While the pasta is slightly warm, toss it with approximately half of the prepared vinaigrette to ensure the flavor is absorbed into the starch.
  5. Add the diced vegetables, sliced black olives, and mozzarella pearls to the pasta. Fold gently to combine.
  6. Cover and refrigerate the salad for at least 2 hours to allow flavors to meld.
  7. Just before serving, toss the salad with the remaining vinaigrette and fold in the fresh chopped parsley.