# What You'll Need:
→ Pasta
01 - 12 ounces 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
# Directions:
01 - Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cold water to cool completely.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully combined.
03 - In a large mixing bowl, add cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, and mozzarella.
04 - Pour dressing over pasta mixture and toss thoroughly to ensure all ingredients are evenly coated.
05 - Add chopped parsley and basil to the salad and toss again until well distributed.
06 - Cover and chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
07 - Taste salad just before serving and adjust salt or pepper if necessary.
