Step-by-Step Instructions

Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add 12 oz of rotini pasta (or your choice of short pasta).
• Cook until al dente—firm to the bite but not undercooked.
• Drain and rinse under cold water to cool it down and stop the cooking.
• Cold pasta is key for this dish—hot noodles will wilt your veggies and mess with the texture!

Chop the Veggies and Add-Ins

• While the pasta cools, prep your mix-ins:
• Halve cherry tomatoes
• Dice cucumbers and bell peppers
• Thinly slice red onions
• Chop herbs like parsley or basil
• Cube mozzarella or crumble feta, if using
• Try to cut everything into bite-sized pieces for easier mixing and eating.

Whisk the Dressing

• In a small bowl or jar, combine:
• ¼ cup olive oil
• 2 tablespoons red wine vinegar (or lemon juice)
• 1 teaspoon Dijon mustard
• 1 minced garlic clove
• Salt and pepper to taste
• Shake or whisk until emulsified.
• This homemade vinaigrette adds brightness without overpowering the fresh ingredients.

Assemble the Salad

• In a large mixing bowl, combine the cooled pasta and chopped veggies.
• Pour in the dressing and toss until everything is evenly coated.
• Gently fold in cheese, olives, and any optional proteins or extras.

Chill and Let the Flavors Meld

• Cover and refrigerate the salad for at least 30 minutes before serving.
• This gives the flavors time to soak into the pasta and mingle beautifully.