Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tbsp (15g) Sea salt
  • 1/2 cup (120ml) Extra virgin olive oil
  • 3 tbsp (45ml) Freshly squeezed lemon juice
  • 2 tbsp (30ml) Red wine vinegar
  • 3 cloves (15g) Garlic, finely minced
  • 1 tsp (5g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Cracked black pepper
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • 1/2 cup (75g) Black olives, sliced
  • 1/2 cup (60g) Red onion, finely diced
  • 4 oz (115g) Fresh mozzarella pearls
  • 1/4 cup (15g) Fresh Italian parsley, chopped

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. Drain in a colander and toss immediately with 1 tbsp (15ml) of olive oil. Let the pasta cool for 10 minutes.
  2. In a glass jar or small bowl, combine the 1/2 cup olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Shake vigorously or whisk until the mixture looks opaque and velvety.
  3. In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, cucumber, olives, red onion, mozzarella pearls, and parsley.
  4. Pour over half of the prepared dressing and fold gently with a spatula. Let the salad sit for 15 minutes.
  5. Toss in the remaining dressing just before serving.