Description
A delightful mix of tricolor rotini, fresh vegetables, and creamy mozzarella pearls, all tossed in a zesty dressing for a refreshing salad perfect for warm weather.
Ingredients
- 1 lb Tricolor Rotini Pasta (cooked al dente)
- 1 pint Cherry Tomatoes (halved)
- 8 oz Mozzarella Pearls (drained)
- 1 large Green Bell Pepper (diced)
- 1 large Red Bell Pepper (diced)
- 1/2 medium Red Onion (finely chopped)
- 2.25 oz Black Olives (sliced)
- 1/2 cup Fresh Parsley (finely chopped)
- 3/4 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tbsp Dried Oregano
- 1 tsp Cracked Black Pepper
- 1 tsp Dijon Mustard (for emulsion)
- 1 tsp Honey (for balance and gloss)
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the tricolor rotini and cook according to the package instructions until al dente. Drain pasta and rinse under cold water to stop the cooking process.
- Create the Dressing: In a large mixing bowl, whisk together the olive oil, red wine vinegar, oregano, black pepper, Dijon mustard, and honey. Taste and adjust seasoning as needed.
- Assemble and Toss: In the bowl with the dressing, add the cooked pasta, cherry tomatoes, mozzarella pearls, bell peppers, red onion, olives, and parsley. Toss gently until all ingredients are well coated.
- Chill Before Serving: Let the salad sit in the fridge for at least an hour before serving to enhance the flavors.
Notes
Use fresh ingredients for the best flavor. Always taste and adjust the dressing to your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian