Cooking Instructions

• Begin by bringing a large pot of salted water to a boil over high heat. Add 200g of rotini or fusilli pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water.
• Take 150g of mini mozzarella balls and carefully insert a slice of black olive into the center of each ball to mimic a pupil. Set aside on a plate.
• Dice a cucumber, a red bell pepper, and a yellow bell pepper, then slice a handful of cherry tomatoes in half. Along with 50g each of sliced black and green olives, add these colorful veggies into the bowl with your cooled pasta. Toss to mix well.
• In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Pour it over the salad mixture.
• Carefully toss the salad until all ingredients are evenly coated. Sprinkle freshly chopped basil leaves over the top.
• Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.