Super Easy Classic Italian Summer Pasta Salad

Ingredients

• 8 ouncesShort pasta (e.g., rotini, fusilli)
• 1 pintCherry tomatoes, halved
• 8 ouncesFresh mozzarella pearls (bocconcini), drained
• 1 smallCucumber, diced
• 0.3 cupRed onion, thinly sliced or finely diced
• 0.5 cupPitted black olives, halved
• 0.3 cupFresh basil leaves, chopped
• 0.3 cupExtra virgin olive oil
• 2 tablespoonsRed wine vinegar
• 1 cloveGarlic, minced
• 1 teaspoonDried oregano
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper

Instructions

1. 1

   Cook pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool down. Set aside.

   ⏱ 10 min
2. 2

   While the pasta cooks, prepare your vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice or finely dice the red onion, halve the pitted black olives, and chop the fresh basil.

   ⏱ 10 min
3. 3

   In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined. This is your dressing.

   ⏱ 3 min
4. 4

   In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, red onion, halved black olives, and drained mozzarella pearls. Pour the dressing over the ingredients.

   ⏱ 2 min
5. 5

   Add the chopped fresh basil. Gently toss all ingredients together until everything is evenly coated with the dressing. Taste and adjust seasoning if necessary.

   ⏱ 1 min
6. 6

   Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to meld. Serve chilled.

   ⏱ 30 min