Ensalada clásica de pasta

Ingredientes

• 12 ounces short pasta (rotini, bowties, or penne) (holds dressing beautifully.)
• 1 cup cherry tomatoes, halved (sweet and juicy pops of color.)
• 1 cucumber, diced (cool crunch that makes the salad refreshing.)
• 1 red bell pepper, diced (adds sweetness and a festive hue.)
• 1/2 red onion, thinly sliced (sharpness balanced by soaking in cold water if desired.)
• 1 cup black olives, sliced (salty depth; substitute with capers for brinier note.)
• 1 cup cubed mozzarella or feta (creamy finish; use vegan cheese or nutritional yeast for dairy-free.)
• 1/4 cup chopped fresh parsley (aromatic herb.)
• 2 tablespoons fresh basil (aromatic herb.)
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey or maple syrup
• 1 teaspoon dried oregano
• salt and pepper to taste

Preparación

1. 1

   --- Preparation ---

2. 2

   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions.

3. 3

   Drain and rinse under cold water to stop cooking and cool the pasta.

4. 4

   In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, oregano, salt, and pepper. Taste and adjust for tang or sweetness.

5. 5

   --- Mixing ---

6. 6

   Add the cooled pasta to the dressing and toss to coat.

7. 7

   Fold in the cherry tomatoes, cucumber, bell pepper, red onion, olives, herbs, and cheese. Toss gently to combine.

8. 8

   --- Chilling and Serving ---

9. 9

   Chill for at least 20-30 minutes to let flavors marry, or serve immediately if pressed for time.

10. 10

    Before serving, give it one final toss and adjust seasoning with salt and pepper.