Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Salt
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/2 cup (75g) Red onion, finely diced
  • 1 cup (150g) Red bell pepper, diced
  • 1/2 cup (85g) Black olives, sliced
  • 8 oz (225g) Mini mozzarella pearls
  • 1/4 cup (15g) Fresh parsley, chopped
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Red wine vinegar
  • 1 clove (5g) Garlic, minced
  • 1 tsp (5g) Dried oregano
  • 1 tsp (5g) Salt
  • 1/2 tsp (3g) Black pepper
  • 1 tsp (5ml) Honey

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente. Drain immediately and rinse under cold running water until the noodles are completely chilled.
  2. Dice cucumbers, bell peppers, and onions into uniform 1/4 inch pieces. Place all diced vegetables and mozzarella pearls into a large mixing bowl.
  3. Combine olive oil, red wine vinegar, minced garlic, dried oregano, salt, black pepper, and honey in a mason jar and shake vigorously, or whisk in a bowl until fully emulsified.
  4. Add the chilled pasta to the vegetable bowl. Pour the dressing over the top and toss gently until every crevice of the rotini is coated. Fold in the fresh parsley last.
  5. Cover and refrigerate for at least 1 hour to allow the flavors to marinate.