Simple Summer Pasta Salad in 30 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, which is usually 1-2 minutes less than the package directions. Note: This prevents the pasta from becoming mushy later.
2. Drain the pasta in a colander and rinse briefly with cool water. Continue rinsing until the pasta feels cool to the touch. Note: This stops the cooking process immediately.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper. Whisk for about 60 seconds until the mixture is glossy and emulsified.
4. Transfer the cooled pasta into your largest mixing bowl.
5. Pour the prepared dressing over the pasta. Toss gently with a spatula until every spiral is coated in a thin, glossy layer of oil.
6. Add the halved cherry tomatoes, diced cucumber, red onion, sliced olives, and mozzarella pearls to the bowl.
7. Fold the ingredients together gently. Toss only until the colors are evenly distributed to avoid bruising the vegetables.
8. Fold in the chopped fresh parsley last. Note: Adding it at the end keeps the green color vivid and the flavor fresh.