Ingredients:
12 oz medium pasta (any type)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup bell peppers, diced (any color)
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup mozzarella cheese, cubed
1/4 cup fresh parsley, chopped
For the Dressing:
1/4 cup red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper to taste
Directions:
Cook the pasta al dente according to package instructions. Drain and rinse under cold water to stop further cooking.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, mozzarella
cheese, and parsley.
In a small bowl, whisk together the red wine vinegar, minced garlic, dried oregano, dried basil, honey, and Dijon mustard.
While whisking, slowly drizzle in the olive oil until well incorporated. Season with salt and pepper to taste.
Pour the dressing over the pasta salad and toss to coat evenly.
Chill the salad in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 35 minutes | Kcal: 233 kcal per
serving | Servings: 12 servings