Ingredients:

  • 16 oz rotini pasta
  • 8 oz fresh mozzarella pearls
  • 1/2 cup grated Parmesan cheese
  • 2 cups English cucumber, diced
  • 1 cup red bell pepper, diced
  • 1 cup green bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook until al dente (usually 1 minute less than package directions).
  3. Drain the pasta in a colander and immediately rinse under cold running water until the noodles are completely cool to the touch.
  4. In a mason jar or small bowl, combine the red wine vinegar, lemon juice, minced garlic, oregano, basil, salt, and pepper.
  5. Slowly stream in the olive oil while whisking vigorously or shaking the jar until the mixture is creamy and uniform.
  6. In a large mixing bowl, combine the cooled pasta, diced cucumbers, bell peppers, and red onion.
  7. Pour the Italian vinaigrette over the mixture and toss gently until every noodle is glistening.
  8. Fold in the mozzarella pearls and grated Parmesan cheese.