Ingredients:

  • 1 pound (450g) rotini pasta
  • Water for boiling
  • 1 tablespoon (15 ml) salt
  • 1 cup (120g) cherry tomatoes, halved
  • 1/2 cup (50g) cucumber, diced
  • 1/2 cup (60g) red onion, finely chopped
  • 1/2 cup (75g) bell pepper, diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh basil, chopped
  • 1/4 cup (60 ml) olive oil
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon (2.5 ml) dried oregano
  • 1/4 teaspoon (1.25 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  2. Drain the pasta in a colander and rinse with cold water to stop the cooking process. Shake off excess water.
  3. While the pasta is cooking, chop all the vegetables according to the ingredient list.
  4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
  5. In a large mixing bowl, combine the cooked pasta, chopped vegetables, and vinaigrette. Toss well to coat everything evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Stir before serving.