Pasta, veggies, and mozzarella tossed with Italian dressing for a refreshing summer side or light meal.
# What You Need:
→ Pasta
01 - 8 oz short pasta, such as fusilli, rotini, or penne
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup black olives, sliced
→ Cheese
07 - 1/2 cup mozzarella balls (bocconcini), halved
→ Dressing
08 - 1/3 cup Italian dressing
09 - 1 tablespoon fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
# Steps:
01 - Prepare the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool completely. Set aside.
02 - In a large mixing bowl, add cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and halved mozzarella balls.
03 - Incorporate the cooled pasta into the bowl with the vegetables and cheese. Toss gently to distribute ingredients evenly.
04 - Drizzle the Italian dressing over the salad. Sprinkle in chopped parsley and oregano. Gently toss to coat all components thoroughly.
05 - Season with salt and freshly ground black pepper as desired. Serve immediately, or refrigerate for up to 30 minutes to intensify flavors.
