Ingredients:
1 box (12-16 oz) tricolored rotini pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup bell peppers (any color), diced
1/2 cup shredded mozzarella or feta cheese (optional)
1/4 cup fresh parsley or basil, chopped
For the Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar (or lemon juice)
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
Instructions:
- Cook the Pasta:
Bring a huge pot of salted water to a boil.
Add the tricolored pasta and cook concurring to the bundle informational (more often than not 7-10 minutes) until al dente.
Drain the pasta and wash it beneath cold water to cool it down and halt the cooking process.
- Plan the Vegetables:
While the pasta is cooking, chop the tomatoes, cucumber, ruddy onion, chime peppers, and olives. Set aside.
- Make the Dressing:
In a little bowl or jolt, whisk together the olive oil, ruddy wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
Adjust flavoring to taste, including more vinegar or oil if needed.
- Gather the Salad:
In a huge bowl, combine the cooked pasta, chopped vegetables, and cheese (in case using).
Pour the dressing over the serving of mixed greens and hurl everything together until well coated.
- Serve:
Garnish with new parsley or basil and serve quickly, or refrigerate for 30 minutes to let the flavors merge together. This serving of mixed greens can be made ahead of time and put away in the fridge for up to 2 days.
Optional Additions:
Protein: Include barbecued chicken, shrimp, or cut pepperoni for a heartier salad.
Nuts: Include toasted pine nuts or sunflower seeds for a few crunch.
Veggies: You can blend in other vegetables like carrots, zucchini, or broccoli.