Mozzarella Pasta Salad

Everyone loves a good pasta salad! It is a summer staple. You can customize this one by adding other ingredients like grilled chicken, roasted red peppers, artichoke hearts, or sun-dried tomatoes. Feel free to get creative and make it your own!

Ingredients:

•8 ounces small pasta (such as penne, fusilli, or farfalle)

•1 cup cherry tomatoes, halved

•1 cup cucumber, diced

•1 cup small mozzarella balls (bocconcini), drained

•1/4 cup black olives, pitted and sliced

•1/4 cup fresh basil leaves, torn

•3 tablespoons extra-virgin olive oil

•2 tablespoons balsamic vinegar

•1 clove garlic, minced

•1/2 teaspoon Dijon mustard

•Salt and pepper to taste

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool completely.

2. Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined. Set the dressing aside.

3. Combine the salad ingredients: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, mozzarella balls, sliced black olives, and torn basil leaves.

4. Dress the salad: Pour the prepared dressing over the pasta salad and gently toss everything together until all the ingredients are well coated with the dressing.

5. Chill the pasta salad: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate the pasta salad for at least 1-2 hours to allow the flavors to meld and the salad to chill.

6. Serve: Before serving, give the pasta salad a quick toss to redistribute the dressing. If needed, you can adjust the seasoning with more salt and pepper. Garnish with a few extra torn basil leaves for a fresh touch.

7. Enjoy: Serve the cold mozzarella pasta salad as a refreshing and flavorful side dish at picnics, barbecues, and potlucks, or as a light lunch or dinner option. It's best enjoyed cold on warm days!