The Most Delicious Pasta Salad of All Time

Instructions

1. 01

   Whisk 1/2 cup extra-virgin olive oil, 1/2 cup red wine vinegar, 1 1/2 ounces finely grated Parmesan cheese, 1 tablespoon of the kosher salt, 2 teaspoons Dijon mustard, 2 minced garlic cloves, 1 teaspoon dried oregano, and 1 teaspoon black pepper together in a large bowl.

2. 02

   Add 8 ounces drained fresh mozzarella cheese pearls, 8 ounces halved grape tomatoes, 1 thinly sliced medium English cucumber, 1 thinly sliced medium bell pepper, and 1/2 thinly sliced small red onion. Toss to combine. Let sit at room temperature, stirring occasionally, so the flavors meld while you cook the pasta.

3. 03

   Bring about 3 quarts water to a boil in a large pot over medium-high heat. Add 1 pound dried short pasta and the remaining 1 tablespoon plus 1 1/2 teaspoons kosher salt. Cook, stirring occasionally, for 2 minutes more than the package directions for al dente so the pasta is tender throughout.

4. 04

   Drain and rinse under cold water until chilled. Drain well again. Transfer to the bowl with the vegetables and toss to evenly coat the pasta. Let sit at room temperature for least 30 minutes, or refrigerate up to overnight to let the flavors meld. Stir in 1/2 cup thinly sliced fresh basil leaves before serving.

5. 05

   SubstitutionsUse white wine vinegar instead of red wine vinegar for a slightly milder tang.Swap mozzarella pearls for chopped bocconcini or halved ciliegine.Replace cucumber with zucchini for a softer, less crisp bite. (I know so many are trying to figure out what to do with their surplus of zucchini this time of year!)Make aheadThe dressing can be made up to 1 day in advance and stored in an airtight container in the refrigerator. Let come to room temperature and re-whisk before using.The pasta salad can be made up to 1 day in advance without the basil, covered, and refrigerated. If refrigerated overnight, let sit at room temperature for 20 minutes before serving. Stir in the basil just before serving. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.