Ingredients:

  • 1 pound (450g) pasta (rotini, farfalle, penne)
  • 1 pint (475ml) cherry tomatoes, halved
  • 1 cup (150g) black olives, pitted and halved
  • 1 cup (150g) green olives, pitted and halved
  • 1/2 cup (75g) red onion, thinly sliced
  • 8 ounces (225g) fresh mozzarella pearls
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) dried oregano
  • 1 teaspoon (5ml) dried basil
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse with cold water.
  2. While the pasta is cooking, halve the cherry tomatoes, olives, and slice the red onion.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
  4. In a large bowl, combine the cooked pasta, cherry tomatoes, olives, red onion, and mozzarella.
  5. Pour the dressing over the pasta mixture and toss gently to coat.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Garnish with fresh basil leaves (if using) before serving.