Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tsp (6g) Salt
  • 1 cup (150g) Red bell pepper, finely diced
  • 1 cup (150g) Cucumber, diced into pea sized pieces
  • 1/2 cup (75g) Red onion, finely minced
  • 1/2 cup (75g) Black olives, sliced
  • 1/2 cup (60g) Fresh parsley, chopped
  • 8 oz (225g) Fresh mozzarella pearls
  • 3/4 cup (180ml) Extra virgin olive oil
  • 1/4 cup (60ml) Red wine vinegar
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 2 cloves (6g) Garlic, minced
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for exactly one minute less than the package instructions to ensure it remains al dente.
  2. Drain the pasta and rinse immediately with cold water to stop the cooking process and remove excess starch.
  3. Dice the red bell pepper, cucumber, and red onion into uniform, pea-sized pieces. Mince the garlic finely.
  4. In a small bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper.
  5. Slowly whisk in the extra virgin olive oil in a steady stream (or shake vigorously in a jar) until the dressing is thick, opaque, and emulsified.
  6. While the pasta is still slightly warm, toss it with a portion of the dressing to lock in the flavor.
  7. Add the diced peppers, cucumbers, onions, olives, parsley, and mozzarella pearls to the pasta. Toss until evenly combined.
  8. Cover and refrigerate for 2 hours to allow flavors to meld.
  9. Right before serving, add the remaining splash of dressing to restore a glossy, velvety texture.