Ingredients:

  • 1 lb (450g) tri-color rotini pasta
  • 1 cup (140g) halved cherry tomatoes
  • 1 cup (100g) diced English cucumber
  • 1 cup (120g) diced red bell pepper
  • 1/2 cup (60g) thinly sliced red onion
  • 1/2 cup (60g) sliced black olives
  • 8 oz (225g) mini mozzarella pearls
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5g) dried oregano
  • 1 tsp (6g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Boil the rotini in heavily salted water until just al dente (about 1 minute less than package instructions). Note: Overcooked pasta will fall apart during mixing
  2. Drain the pasta and immediately rinse under cold running water until the noodles are completely chilled and no longer sticky.
  3. In a small jar, combine the olive oil, apple cider vinegar, lemon juice, mustard, oregano, garlic powder, salt, and pepper.
  4. Shake the jar vigorously until the mixture is thick, opaque, and velvety.
  5. In your large mixing bowl, toss the chilled pasta with the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella pearls.
  6. Pour the dressing over the salad.
  7. Fold gently with a spatula until every noodle is evenly coated and glistening.
  8. Transfer to the refrigerator and chill for at least 2 hours to allow the flavors to infuse.