Pasta Salad 

This vibrant and refreshing pasta salad is a perfect dish for summer gatherings, picnics, or as a delightful side to any meal. Combining colorful vegetables, creamy mozzarella, and a zesty Italian dressing, it offers a harmonious blend of flavors and textures. Quick and easy to prepare, this salad can be customized to suit various dietary preferences, making it a versatile addition to your culinary repertoire.

Ingredients

• 2 cups uncooked pasta (fusilli, penne, or rotini)

• 1 cup cherry tomatoes, halved

• 1 cup bell peppers, diced (red, yellow, or green)

• 1 cup cucumber, diced

• ½ cup red onion, finely chopped

• 1 cup black olives, sliced

• 1 cup mozzarella cheese, cubed or shredded

• ½ cup Italian dressing (store-bought or homemade)

• ½ teaspoon dried oregano

• Salt and pepper to taste

Directions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the uncooked pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

2. Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, bell peppers, cucumber, and red onion into bite sized pieces.

3. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, chopped vegetables, black olives, and mozzarella cheese.

4. Prepare the Dressing: In a small bowl, whisk together the Italian dressing, dried oregano, salt, and pepper.

5. Toss and Coat: Pour the dressing over the pasta mixture and toss everything until well coated.

6. Adjust Seasoning: Taste the salad and adjust the seasoning if necessary. Add more salt, pepper, or dressing as desired.

7. Chill (Optional): Refrigerate the pasta salad for about 30 minutes to allow the flavors to meld, though it's also delicious if served immediately.

8. Serve: Just before serving, garnish with fresh herbs or additional cheese if desired.

Nutritional Information (per serving)

• Calories: 250 kcal

• Fat: 10g

• Protein: 9g