The Best Pasta Salad with Italian Dressing

Ingredients

• 8 oz rotini pasta (or your choice of Italian pasta)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/3 cup kalamata olives, pitted and sliced
• 1/2 cup mozzarella balls, halved
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta until al dente, according to package instructions. This should take about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and prevent the pasta from sticking together. Ensure the pasta is fully cooled before mixing with other ingredients.
2. Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion. Consider removing the seeds from the cucumber if you prefer a less watery salad. Set aside. Using a mandolin slicer can help achieve uniformly thin slices of onion, enhancing the salad's texture.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, and garlic powder. Season with salt and pepper to taste. For a more intense flavor, let the dressing sit for a few minutes to allow the herbs and garlic to infuse. This resting period is crucial for a well-balanced taste.
4. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and mozzarella balls. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Ensure every piece is well-coated for the best taste. Using a large wooden spoon for mixing will help to gently fold ingredients without crushing delicate items like mozzarella balls.
5. Add Fresh Herbs: Gently fold in the torn basil leaves and chopped parsley. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice if desired. The fresh herbs should be added just before serving to maintain their vibrant color and flavor. Consider tearing the herbs by hand rather than cutting to prevent bruising.
6. Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with grated Parmesan cheese if desired. For a more integrated flavor, it's best to chill for up to 2 hours. If transporting to an event, keep it chilled in a cooler to maintain its freshness.