Cook the pasta according to the package instructions in a large pot of salted boiling water, until al dente. Drain and rinse with cold water.
In a large bowl, combine the cooked pasta, olive oil, diced cucumber, bell peppers, red onion, cherry tomatoes, black olives, and basil leaves. Season with salt and pepper, to taste.
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper, until well combined.
Pour the dressing over the pasta salad and toss until well coated.
Serve the pasta salad cold, and enjoy!
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