o Bring a large pot of salted water to a boil.

o Add rotini or penne pasta and cook until al dente—firm to the bite but fully cooked.

o Drain and rinse under cold water to stop the cooking and cool it quickly. Set aside.

o While the pasta is cooking, dice your cucumbers, cherry tomatoes, red onion, and bell peppers.

o Slice the kalamata olives, chop the sun-dried tomatoes, and halve the mozzarella pearls if needed.

o In a small bowl or jar, whisk together:

 Olive oil

 Balsamic vinegar

 Dijon mustard

 Garlic

 Dried oregano

 A pinch of salt and black pepper

o Taste and adjust—you want a balance of tang, richness, and a touch of bite.

o In a large mixing bowl, combine the cooled pasta with the veggies, cheese, and olives.

o Pour the dressing over everything and toss gently until evenly coated.

o Cover the bowl and refrigerate for at least 30 minutes (an hour is even better).

o This lets the Tuscan flavors meld into something magical.

o Right before serving, give it a gentle stir and top with parmesan and fresh herbs if desired.

Don’t skip the rinse: It cools the pasta and removes excess starch that can make your salad gummy.

Make ahead: This pasta salad holds up wonderfully in the fridge for up to 3 days.

Toss just before serving: If prepping in advance, save a little dressing to refresh the salad right before serving.