Ingredients:

  • 1 pound (454g) whole-wheat pasta (penne, rotini, or farfalle)
  • 1 pint (473ml) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced (about 1 cup)
  • 1 red bell pepper, seeded and diced (about 1 cup)
  • ½ cup (50g) Kalamata olives, pitted and halved
  • 4 ounces (113g) part-skim mozzarella cheese, cubed
  • ¼ cup (15g) fresh basil leaves, chopped
  • ¼ cup (15g) fresh parsley, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and halve the Kalamata olives.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, Kalamata olives, mozzarella cheese, basil, and parsley.
  5. Pour the vinaigrette over the pasta salad and toss gently to coat.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Toss again before serving. Garnish with extra basil if desired.