Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.
Step 2: Prepare the Vegetables
While the pasta cools, halve the cherry tomatoes, dice the cucumber, bell peppers, and red onion, slice the olives, and cube the mozzarella if using.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, oregano, salt, black pepper, and red pepper flakes until well combined.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, bell peppers, onion, olives, mozzarella, and parsley.
Step 5: Toss Everything Together
Pour the dressing over the salad and toss gently until all the ingredients are evenly coated.
Step 6: Chill
Cover and refrigerate for at least 30 minutes to allow the flavors to blend. For the best flavor, chill for 2–4 hours.
Step 7: Serve
Give the salad one final toss before serving. Garnish with extra parsley and freshly grated Parmesan cheese if desired.
Tips
- Add diced salami, pepperoni, grilled chicken, or shrimp for extra protein.
- This salad tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 8–10
