Best Italian Pasta Salad Refreshing and Flavorful Dish

Ingredients

• 12 oz rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 whole bell pepper (red or orange), diced
• 0.5 cup red onion, finely chopped
• 0.5 cup black olives, sliced
• 1 cup mozzarella balls (bocconcini or ciliegine)
• 0.5 cup Italian salami, diced
• 0.25 cup fresh basil leaves, torn
• 0.5 cup olive oil
• 0.25 cup balsamic vinegar
• 1 teaspoon dried oregano
• 0 to taste salt and pepper

Instructions

1. Begin by cooking the rotini pasta. Bring a large pot of salted water to a boil, then add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, red onion, black olives, mozzarella balls, salami, and torn basil leaves.
3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper until well combined.
4. Add the cooled rotini pasta to the mixing bowl with the vegetables and cheese. Pour the dressing over the pasta salad and gently toss until everything is well coated.
5. Taste and adjust seasoning with additional salt and pepper if needed.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.