Ingredients:

  • 8 oz Rotini, Fusilli, or Penne pasta
  • 1 tsp Salt
  • 8 oz Mini mozzarella balls (pearls), drained
  • 1 pint Cherry tomatoes, halved
  • 1/2 cup Fresh basil leaves, thinly sliced
  • 1/4 cup Red onion, finely diced
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1 clove Garlic, minced
  • 1/2 tsp Dried oregano
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tsp Lemon juice

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook until al dente (usually 1 minute less than package directions). Note: This prevents mushiness during chilling.
  2. Drain the pasta immediately in a colander and rinse with cold water until the noodles feel cool to the touch.
  3. In a small jar, combine the olive oil, red wine vinegar, minced garlic, dried oregano, salt, pepper, and lemon juice.
  4. Shake the jar vigorously until the mixture looks cloudy and cohesive.
  5. Add the cooled pasta to a large mixing bowl.
  6. Toss in the halved cherry tomatoes, mini mozzarella balls, and diced red onion.
  7. Pour the dressing over the mixture and fold gently with a spatula until every noodle is glossily coated.
  8. Fold in the fresh basil leaves at the very last second. Note: This prevents the leaves from bruising or turning brown.
  9. Cover the bowl and refrigerate for at least 1 hour until the flavors meld and the salad is chilled.