Warm Weather Pasta Salad by Eatwithchlo3

Ingredients

• 12 oz fusilli pasta
• 1 pint cherry tomatoes, halved
• 1 cup pitted olives, halved
• 1 cup cucumber, diced
• 1/2 cup banana peppers, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup marinated mozzarella pearls
• 1/4 cup grated parmesan
• 1/4 cup chopped basil
• 1/4 cup chopped parsley
• 1/3 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1 small garlic clove, finely grated
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Cook the fusilli in well-salted boiling water for 9 to 11 minutes, until al dente, then drain and rinse briefly under cool water.
2. Whisk the olive oil, red wine vinegar, Italian seasoning, red pepper flakes, garlic, Dijon, salt, and pepper in a large bowl until emulsified, about 30 seconds.
3. Add the cooled pasta, cherry tomatoes, olives, cucumber, banana peppers, red onion, mozzarella pearls, basil, and parsley to the bowl.
4. Toss everything for 1 to 2 minutes until evenly coated, then fold in the parmesan.
5. Chill the salad for 15 to 30 minutes, or serve right away if you want a fresher, less-marinated bite.