Instructions:
- Cook Pasta: Cook pasta in salted water according to package directions. Drain and rinse under cold water to cool. Set aside.
- Prep Veggies: While the pasta cooks, chop the tomatoes, cucumber, onion, bell pepper, and olives. Place them in a large bowl.
- Make Dressing: In a small bowl, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
- Combine Ingredients: Add the cooled pasta to the bowl with the veggies. Stir in the mozzarella or feta, basil, and Parmesan. Drizzle the dressing over the salad and toss to combine.
- Chill: Refrigerate for 30 minutes to let the flavors meld. Serve cold, garnished with extra cheese or basil if desired.
Pro Tips for the Perfect Pasta Salad
- Choose the Right Pasta: Opt for shapes like fusilli or rotini that hold onto the dressing and mix well with other ingredients.
- Cool Pasta Quickly: After cooking, rinse the pasta under cold water to stop the cooking process and prevent it from becoming mushy.
- Season the Water: Add salt to the boiling water when cooking pasta to enhance its flavor from the inside out.
- Balance Flavors: Aim for a mix of textures and tastes—combine crunchy veggies, creamy cheese, and zesty dressing for a well-rounded salad.
- Make it Ahead: Prepare your pasta salad a few hours in advance or even the night before to allow the flavors to develop.
- Customize: Feel free to swap ingredients based on your preferences or what you have on hand—this salad is all about creativity!
- Dress Right Before Serving: If you’re making it ahead, consider adding the dressing just before serving to keep everything fresh and vibrant.
- Garnish for Appeal: Top with fresh herbs or extra cheese just before serving for a visually appealing finish.