Classic Italian Pasta Salad Tasty and Fresh Dish

Ingredients

• 2 cups tri-color rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 0.5 cup black olives, sliced
• 0.5 cup pepperoni slices
• 0.5 cup mozzarella balls, halved
• 0.25 cup red onion, finely chopped
• 0.25 cup fresh basil leaves, chopped
• 0.5 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• to taste salt and pepper

Instructions

1. Begin by boiling a large pot of salted water. Cook the tri-color rotini pasta according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, diced cucumber, sliced black olives, pepperoni, mozzarella balls, diced red onion, and chopped basil.
3. In a separate small bowl, whisk together the olive oil, red wine vinegar (or balsamic), dried oregano, and a pinch of salt and pepper to create the dressing.
4. Pour the dressing over the pasta salad mixture and toss gently to combine, ensuring all ingredients are well coated.
5. Taste and adjust seasoning if necessary; add more salt, pepper, or herbs as desired.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.