A refreshing pasta salad perfect for summer gatherings, combining vibrant vegetables and a tangy dressing.
Cook the penne pasta in boiling water until al dente, following the package instructions.
Stir the pasta occasionally to prevent sticking and ensure even cooking.
Drain the pasta and rinse it under cold water to cool it down. Let it drain completely.
Rinsing the pasta stops the cooking process and prevents it from becoming mushy.
In a small bowl, whisk together the olive oil, balsamic vinegar, celery seed, garlic powder, salt, and pepper to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
In a large bowl, combine the cooked pasta, cherry tomatoes, black olives, spring onions, basil leaves, mozzarella cheese, and green bell pepper.
Cut the vegetables into bite-sized pieces for easier mixing and serving.
Pour the dressing over the pasta mixture and toss gently to coat evenly.
Add the dressing gradually to avoid overdressing the salad.
Sprinkle the sesame seeds and red pepper flakes on top before serving.
For a touch of freshness, garnish with additional basil leaves.
Serve the pasta salad chilled or at room temperature. Enjoy your meal!
This salad tastes even better after sitting for a while, allowing the flavors to meld.
