– Cook the Pasta: Boil 8 ounces of your favorite pasta (penne, rotini, or fusilli work well) in salted water according to package instructions. Drain and rinse under cold water to cool it down.
Prepare the Vegetables: Chop 1 cup of cherry tomatoes, 1/2 cucumber, 1/4 red onion, and 1/2 bell pepper. Optionally, you can also add olives or artichoke hearts for extra flavor.
Prepare the Dressing: In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, salt, and pepper to taste.–
Combine the Ingredients: In a large mixing bowl, combine the cooled pasta with the chopped vegetables, 1/2 cup cubed mozzarella cheese, and 1/4 cup grated Parmesan cheese.
Toss with Dressing: Pour the prepared dressing over the pasta and vegetable mixture. Toss everything gently to coat evenly.
Chill the Salad: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to marinate and meld together.
Serve and Garnish: Before serving, give the salad a quick toss and garnish with fresh basil or additional Parmesan cheese, if desired. Enjoy your refreshing and easy Italian pasta salad!