A light pasta salad packed with veggies, mozzarella, and a lively Italian dressing. Summer’s refreshing dish.
# What You'll Need:
→ Pasta
01 - 8 ounces short pasta (fusilli, rotini, or penne)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup black olives, sliced
→ Cheese
07 - 1/2 cup mozzarella balls (bocconcini), halved
→ Dressing
08 - 1/3 cup Italian dressing
09 - 1 tablespoon fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
# How to Make It:
01 - Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water to halt cooking. Set aside.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella.
03 - Add cooled pasta to the bowl with vegetables and cheese.
04 - Pour Italian dressing over contents. Add parsley and oregano. Toss gently until ingredients are evenly coated.
05 - Adjust seasoning with salt and freshly ground black pepper. Serve immediately or chill for 30 minutes for intensified flavor.
