The amount of olive oil required is 1/4 cup.
(Apple cider vinegar or red wine vinegar, 2 tablespoons each)
Dijon mustard, 1 tablespoon
1 minced clove of garlic
1/4 teaspoon of dried oregano
Season with salt and pepper, if desired. Bonus features:
Grilled prawns or chicken for a protein boost
One-fourth cup of sun-dried tomatoes
Tossed almonds or pine nuts, 1/4 cup, for crunchier flavor
Instructions:
Pasta Cooking: Pasta should be cooked in salted water as directed on the box. Cool it down by rinsing it under cold water after cooking. Remove off the table.
As the pasta cooks, begin chopping the tomatoes, cucumber, onion, bell pepper, and olives. Toss them into a big basin.
To make the dressing, combine the olive oil, vinegar, mustard, garlic, oregano, salt, and pepper in a small bowl. Whisk to combine.
Toss: In a bowl with the vegetables, combine the chilled pasta with the feta or mozzarella, basil, and Parmesan cheese. Coat the salad evenly by pouring the dressing over it and tossing.
Put in the fridge for 30 minutes to let the flavors to combine before serving. If you like, you may serve it cold and top it up with some additional cheese or basil.
You can whip up this pasta salad the night before, and trust me when I say that the flavors will only become better with time.
To make it your own, feel free to add whichever vegetables, cheeses, or proteins you choose.
