Best Italian Pasta Salad Fresh and Simple Recipe

Ingredients

• 3 cups rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 red bell pepper diced
• 0.5 cup red onion, finely chopped
• 0.5 cup black olives, sliced
• 0.5 cup mozzarella balls (bocconcini), halved
• 0.25 cup fresh basil, chopped
• 0.25 cup parsley, chopped
• 0.33 cup olive oil
• 0.25 cup red wine vinegar
• 1 teaspoon dried oregano
• 1 to taste salt
• 1 to taste pepper

Instructions

1. In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down.
2. While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Slice the black olives and halve the mozzarella balls.
3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper until well combined.
4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella balls, chopped basil, and parsley.
5. Pour the dressing over the pasta salad and gently toss everything together until well mixed and evenly coated.
6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Before serving, give the salad a final toss and taste for seasoning, adjusting salt and pepper as necessary.