Description
A colorful and vibrant pasta salad featuring tricolor rotini, mozzarella pearls, and a zesty dressing, perfect for summer gatherings.
Ingredients
- 1 lb (454g) Tricolor Rotini Pasta (Cooked al dente)
- 1 pint (300g) Cherry Tomatoes (Halved)
- 8 oz (225g) 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 (64g) Black Olives (Sliced)
- 1/2 cup (15g) Fresh Parsley (Finely chopped)
- 3/4 cup (180ml) Extra Virgin Olive Oil
- 1/4 cup (60ml) 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: Begin by bringing a large pot of salted water to a boil. Add the tricolor rotini and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to stop the cooking process.
- Create the Dressing: In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, cracked black pepper, Dijon mustard, and honey. Taste it and adjust the seasoning if necessary.
- Assemble and Toss: In the bowl with the dressing, add the cooked pasta, halved cherry tomatoes, mozzarella pearls, diced bell peppers, chopped red onion, sliced black olives, and chopped parsley. Toss everything together gently until well coated.
Notes
Chill before serving to enhance the flavors. Customize by using seasonal vegetables or adjusting the dressing ingredients.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian