Ensalada fría de pasta fácil en 30 minutos

Ingredientes

• 16 oz Rotini or Fusilli pasta
• 1 tbsp salt
• 1 cup cherry tomatoes, halved
• 1 cup English cucumber, diced
• 1/2 cup red onion, finely diced
• 1/2 cup pitted black olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Preparación

1. 1

   Boil a large pot of water with 1 tbsp salt. Add the rotini and cook for 1-2 minutes less than the box says until the center is still slightly firm. Note: This prevents the pasta from overcooking while it sits in the dressing.

2. 2

   Drain the pasta into a colander. Immediately run cold water over the noodles for 30-60 seconds until the pasta feels cool to the touch.

3. 3

   Pour 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper into a mason jar. Shake vigorously for 30 seconds until the dressing is creamy and combined.

4. 4

   Chop 1 cup cherry tomatoes (halved), 1 cup English cucumber (diced), 1/2 cup red onion (finely diced), and 1/2 cup black olives (sliced).

5. 5

   Toss the cooled pasta and all the fresh vegetables into a large bowl.

6. 6

   Pour the dressing over the top. Fold gently with a large spoon until every noodle is glistening.

7. 7

   Stir in 1/4 cup chopped fresh parsley last. Note: Adding herbs at the end keeps them from bruising or wilting.

8. 8

   Add 4 oz mozzarella pearls and give it one final, gentle stir.