Ingredients:

  • 16 oz whole grain rotini
  • 1 tsp Kosher salt
  • 1 large red bell pepper, diced
  • 1 medium English cucumber, sliced
  • 1 cup grape tomatoes, halved
  • 0.5 cup red onion, minced
  • 0.5 cup Kalamata olives, sliced
  • 4 oz fresh mozzarella pearls
  • 0.25 cup fresh flat-leaf parsley, chopped
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 clove garlic, grated
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp Dijon mustard

Instructions:

  1. Fill a large pot with water and add your Kosher salt. Bring it to a rolling boil and add the 16 oz whole grain rotini. Cook for about 8-9 minutes until the center is no longer chalky but still firm.
  2. Drain the pasta in a colander and immediately hit it with cold tap water. Continue rinsing until the noodles are cool to the touch. Note: This stops the cooking process and prevents the noodles from sticking together.
  3. In your large mixing bowl, whisk together the 0.5 cup extra virgin olive oil, 0.25 cup red wine vinegar, grated garlic clove, 1 tsp dried oregano, 0.5 tsp red pepper flakes, and 0.5 tsp Dijon mustard. Whisk vigorously until the dressing looks opaque and slightly thickened.
  4. Add the 0.5 cup minced red onion directly into the dressing. Let them sit for about 5 minutes while you prep the other veggies. Note: The acid in the vinegar 'cooks' the raw edge off the onions.
  5. Dice the red bell pepper, slice the English cucumber, and halve the cup of grape tomatoes. Keep the pieces roughly the same size as the pasta for the best 'fork balance.'
  6. Add the cooled pasta to the bowl with the dressing and onions. Toss thoroughly until every spiral is glistening with oil.
  7. Gently fold in the sliced Kalamata olives, mozzarella pearls, and chopped parsley. If you stir too hard now, you'll break the delicate cheese.
  8. Cover the bowl and let it sit in the fridge for at least 30 minutes before serving. This allows the flavors to penetrate the whole grain pasta fibers.