Ingredients:

  • 1 lb rotini pasta
  • 1 tbsp salt
  • 2 cups cherry tomatoes, halved
  • 8 oz mozzarella pearls
  • 1/2 cup fresh basil leaves, chiffonade
  • 1/4 cup red onion, finely diced
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Boil the pasta in salted water according to package directions until al dente. Note: Do not overcook or the pasta will break when tossing.
  2. Drain immediately and rinse under cold running water until the pasta is cool to the touch.
  3. Place the cooled pasta in a large mixing bowl.
  4. Add the halved cherry tomatoes, mozzarella pearls, diced red onion, and fresh basil.
  5. Toss gently until the colors are evenly distributed.
  6. Whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a jar until the mixture looks unified.
  7. Pour the dressing over the pasta mixture and toss until every spiral is coated.
  8. Allow the salad to rest for 30 minutes until the flavors penetrate the pasta.