Name: Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 10 servings
Ingredients: 1 pound rotini pasta; 1 tablespoon kosher salt (for the cooking water); ½ cup extra-virgin olive oil; ⅓ cup red wine vinegar; 1 teaspoon Dijon mustard; 2 clove garlic cloves (grated); 1 ½ teaspoon Italian seasoning; 1 teaspoon sugar; ¾ teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes; 1 ½ cup cherry tomatoes (halved); 1 English cucumber (diced); 1 red bell pepper (diced); ½ red onion (thinly sliced); 1 can sliced black olives (2.25 oz) (drained); 8 ounce fresh mozzarella pearls (drained); ½ cup grated Parmesan cheese; ¼ cup fresh basil or parsley (chopped)

Instructions

Cook the pasta
Cook the pasta:
Bring a large pot of water to a boil with 1 tablespoon kosher salt. Cook 1 pound rotini 1 minute past al dente according to the package, about 9 minutes. Drain and rinse under cold water until cool, then drain well.
Make the dressing
Make the dressing:
In a jar or bowl, whisk ½ cup olive oil, ⅓ cup red wine vinegar, 1 teaspoon Dijon, 2 grated garlic cloves, 1½ teaspoons Italian seasoning, 1 teaspoon sugar, ¾ teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes until emulsified.
Toss
Toss:
In a large bowl, combine the cooled pasta, 1½ cups halved cherry tomatoes, the diced cucumber and bell pepper, ½ sliced red onion, the drained olives, 8 ounces mozzarella pearls, and ½ cup Parmesan. Pour three-quarters of the dressing over the top and toss well.
Chill and serve
Chill and serve:
Cover and refrigerate the pasta salad for at least 30 minutes. Just before serving, toss with the remaining dressing and ¼ cup chopped basil.

Tips

Cook the pasta a minute past al dente, because cold pasta firms up as it chills. Save some dressing for the end; the pasta soaks it up as it sits. Add 4 ounces sliced salami or pepperoni for a heartier Italian pasta salad.