**Ingredients:**
– 2 cups cooked fusilli pasta (al dente)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, diced
– 1/2 cup bell peppers (any color), diced
– 1/4 cup red onion, finely chopped
– 1/4 cup black olives, sliced
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup fresh parsley leaves, chopped
– 1/4 cup grated Parmesan cheese (optional)
**For the Dressing:**
– 1/4 cup extra virgin olive oil
– 2 tablespoons balsamic vinegar
– 1 clove garlic, minced
– 1 teaspoon Dijon mustard
– Salt and black pepper to taste
**Instructions:**
1. In a large mixing bowl, combine the cooked and cooled fusilli pasta with the cherry tomatoes, cucumber, bell peppers, red onion, olives, basil, and parsley.
2. In a separate small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and black pepper to make the dressing.
3. Pour the dressing over the pasta and vegetables. Toss gently to ensure everything is evenly coated.
4. If desired, sprinkle grated Parmesan cheese over the salad for an extra burst of flavor.
5. Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together.
6. Serve cold and enjoy!
. Bon appétit!
by learn-withme