Ingredients:

  • 1 lb rotini pasta
  • 2 tbsp sea salt
  • 1 pint cherry tomatoes, halved
  • 1 large English cucumber, quartered and sliced
  • 1 medium red bell pepper, finely diced
  • 0.5 cup red onion, minced
  • 0.5 cup black olives, sliced
  • 4 oz fresh mozzarella pearls
  • 0.25 cup fresh Italian parsley, chopped
  • 0.75 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt

Instructions:

  1. Boil the pasta. Use 1 lb rotini in a large pot with 2 tbsp sea salt. Cook until al dente, which usually takes about 8-10 minutes.
  2. Shock the noodles. Drain the pasta and immediately rinse under cold running water. Note: This removes excess surface starch and prevents the noodles from sticking together.
  3. Prep the vegetables. While the pasta drains, halve 1 pint cherry tomatoes and slice 1 large English cucumber.
  4. Fine tune the aromatics. Mince 0.5 cup red onion and finely dice 1 medium red bell pepper. Ensure uniform sizes so no single ingredient dominates a forkful.
  5. Combine the dry goods. In your large bowl, toss the cooled pasta with the tomatoes, cucumber, pepper, onion, 0.5 cup black olives, and 4 oz mozzarella pearls.
  6. Create the emulsion. In a jar, combine 0.75 cup olive oil, 0.25 cup red wine vinegar, 1 tbsp Dijon mustard, and the dried spices. Shake vigorously until opaque and thickened.
  7. Integrate the dressing. Pour the vinaigrette over the salad components. Toss gently with large spoons to coat every spiral without bruising the tomatoes.
  8. Add the freshness. Fold in 0.25 cup chopped Italian parsley right before serving. Wait for the herb aroma to bloom as it hits the dressing.
  9. Chill and set. Cover and refrigerate for at least 30 minutes. Let the flavors meld as the pasta absorbs some of the zesty liquid.
  10. Final check. Give it one last toss before serving. If it looks dry, add a tiny drizzle of olive oil to restore the shimmer.