Ingredients:

  • 1 pound (450g) medium shell pasta, rotini, or penne
  • 1/2 cup finely diced red onion
  • 1 large mixed colour bell pepper, diced into 1/2-inch pieces
  • 1 English cucumber, seeded and diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup sliced black olives (Kalamata preferred)
  • 1/2 cup sliced green olives
  • 1 cup drained mozzarella pearls (Bocconcini)
  • 1/2 cup roughly chopped fresh parsley
  • 3/4 cup Extra Virgin Olive Oil
  • 1/3 cup Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 2 cloves garlic, finely minced
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until perfectly al dente. Drain immediately and rinse thoroughly under cold running water to stop the cooking process. Drain well and set aside in a large mixing bowl.
  2. While the pasta cooks, prepare the dressing. In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, pepper flakes, salt, and pepper. Whisk vigorously until emulsified. Taste and adjust seasoning.
  3. Finely dice the onion, peppers, and cucumber. Halve the tomatoes and slice the olives. Chop the parsley.
  4. Add all chopped vegetables, olives, and mozzarella pearls to the cold pasta in the mixing bowl.
  5. Pour about 3/4 of the prepared Italian dressing over the pasta and vegetables. Toss gently but thoroughly until well coated.
  6. Cover the bowl and refrigerate for at least 1 hour to allow the pasta to absorb the dressing.
  7. Before serving, check the consistency. If the salad seems dry, add the remaining dressing. Stir in the fresh parsley right before serving for maximum brightness.