Ingredients:
- pound (450g) Rotini Pasta
- large Red Bell Pepper, diced small
- medium English Cucumber, seeds removed and diced small
- pint Cherry or Grape Tomatoes, halved
- cup (150g) Black Olives (Kalamata preferred), sliced or whole
- /2 cup (75g) Sun-Dried Tomatoes (in oil), drained and chopped
- ounces (225g) Fresh Mozzarella Pearls (Bocconcini), drained
- /2 cup Fresh Parsley, finely chopped
- /4 cup Good Quality Extra Virgin Olive Oil
- /4 cup Red Wine Vinegar
- tablespoon Dijon Mustard
- cloves Garlic, minced very finely
- teaspoon Dried Oregano
- /2 teaspoon Granulated Sugar
- Kosher Salt and Freshly Ground Black Pepper, to taste
Instructions:
- Boil the rotini in generously salted water until perfectly al dente (about 1 minute less than package instructions recommend).
- Drain the pasta immediately. Rinse briefly under cold running water to stop the cooking process and remove excess starch. Drain thoroughly.
- Prepare the Vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sugar, salt, and pepper. Seal tightly and shake vigorously until well emulsified.
- Marinate the Pasta: Place the cooled, drained pasta in a large mixing bowl. Pour half of the prepared vinaigrette over the pasta. Toss gently and allow it to sit for 5–10 minutes.
- Chop & Combine: Dice the bell pepper, cucumber, chop the sun-dried tomatoes, and add these vegetables along with the halved tomatoes, sliced olives, and mozzarella pearls to the pasta bowl.
- Final Toss: Pour the remaining vinaigrette over the mixture. Fold everything together gently until evenly coated. Avoid aggressive stirring.
- Chill & Rest: Cover the bowl tightly and refrigerate for at least 60 minutes, ideally 2–3 hours, to allow the pasta to fully absorb the dressing flavors.
- Garnish & Serve: Just before serving, stir in the fresh parsley. Taste and adjust seasoning if necessary.