Bright pasta dish with veggies, savory Italian dressing, and mozzarella—great for sunny picnics or light lunches.
# What You Need:
→ Pasta
01 - 8 ounces short pasta (fusilli, rotini, or penne)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup black olives, sliced
→ Cheese
07 - 1/2 cup mozzarella balls (bocconcini), halved
→ Dressing
08 - 1/3 cup Italian dressing
09 - 1 tablespoon fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
# Directions:
01 - Fill a large pot with water, salt generously, and bring to a boil. Add pasta and cook according to package directions until al dente. Drain pasta and rinse under cold water to cool completely; set aside.
02 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, red bell pepper, sliced red onion, sliced black olives, and halved mozzarella balls.
03 - Add cooled pasta to the vegetable and cheese mixture in the bowl.
04 - Pour Italian dressing over the salad. Add chopped parsley and dried oregano. Toss gently to ensure all ingredients are evenly coated.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately, or refrigerate for 30 minutes to enhance flavors.
