⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 pound Pasta (rotini or farfalle)
• 1 cup Fresh basil
• 1/2 cup Fresh parsley
• 1/4 cup Fresh mint
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1/2 cup Cherry tomatoes
• 1 Cucumber
• 1/2 cup Extra virgin olive oil
• 1/4 cup Red wine vinegar
• 2 tablespoons Lemon juice
• 1 clove Minced garlic
• 1 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

📖 Instructions

1. First, bring a large pot of salted water to a boil. Add 1 pound of your favorite pasta (I like rotini or farfalle for this recipe) and cook according to package directions until al dente. Don't overcook—we want it to hold its shape, not turn into mush! Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set it aside to cool completely. This step is super important, otherwise your salad will get soggy.
2. While the pasta is cooling, let's prep those veggies! Finely chop 1 cup of fresh basil, 1/2 cup of fresh parsley, and 1/4 cup of fresh mint. (If you're not a huge herb fan, feel free to reduce this; I personally love the fresh, vibrant taste they bring!) Next, dice 1 red bell pepper, 1 yellow bell pepper, and 1/2 cup of cherry tomatoes. Now slice 1 cucumber into half-moons. It's helpful to wash and chop everything before you start so that everything is ready to go.
3. Now for the star of the show, the dressing! In a large mixing bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons lemon juice, 1 clove of minced garlic (or more, if you're a garlic fiend like me!), 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste it and adjust the seasoning as needed—remember, it's all about personal preference! I sometimes add a pinch of red pepper flakes for a little kick.
4. Once the pasta is completely cool, add it to the large mixing bowl with the dressing. Gently toss to coat every strand. Then, add all the chopped veggies and herbs. Again, gently toss everything until it's evenly distributed. Be careful not to over-mix—we want to keep those veggies nice and vibrant, not mushed up.
5. Taste it one last time—maybe add more salt or pepper, a squeeze of lemon...whatever your tastebuds desire! Then, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This gives the veggies time to soak up the delicious dressing. If you're really impatient (like me), you can sneak a bite right away… but it's way better chilled.
6. Serve it up, preferably on a pretty platter, or directly in the bowl, to your family or friends. Garnish with some extra fresh herbs before serving for that extra touch of elegance and flavour. Enjoy!

📝 Notes

• Feel free to add other vegetables, such as zucchini or asparagus.
• For a spicier kick, add a pinch of red pepper flakes to the dressing.
• Make this ahead for the best taste!