Here’s a simple and delicious pasta salad recipe that’s perfect for a quick lunch or dinner. This recipe serves 8 people and can be prepared in under 30 minutes.

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Ingredients:

3 tablespoons red wine vinegar, plus more to taste

1 garlic clove, finely grated or minced

1 teaspoon dried oregano

Salt and freshly ground black pepper

⅓ cup extra-virgin olive oil, plus more for drizzling

1 pound short-cut pasta, such as farfalle

1 pint cherry or grape tomatoes, halved

8 ounces mozzarella, cubed (or use small mozzarella balls)

¾ cup sliced Kalamata olives

½ cup thinly sliced cucumber

3 tablespoons diced red onion

1 cup coarsely chopped fresh parsley and basil leaves

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Instructions:

1. Make the dressing: Combine vinegar, garlic, oregano, and a big pinch each of salt and pepper in a large bowl.

2. Whisk in oil; taste and add more salt, pepper, or vinegar as needed. Set aside.

3. Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.

4. Add the vegetables: Add the tomatoes, mozzarella, olives, cucumber, and onion to the bowl and toss well; fold in the herbs. Taste and season with more salt, pepper, and vinegar if needed.

5. Drizzle with olive oil and serve: Drizzle with olive oil and top with cracked black pepper just before serving.

Tips:

Use a variety of colorful vegetables to make the salad visually appealing.

You can customize the recipe by adding or substituting your favorite ingredients.

Make the salad ahead of time and refrigerate for up to a day.

Serve as a side dish or add some protein like grilled chicken or shrimp for a complete meal.

Enjoy your delicious pasta salad!