Quick Pasta Salad in 23 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package directions.
2. Drain the pasta immediately and toss with 1 tbsp of olive oil to prevent clumping. Set aside to cool to room temperature.
3. Combine red wine vinegar, garlic powder, oregano, salt, pepper, and honey in a jar.
4. Pour in the olive oil and shake vigorously for 30 seconds until the mixture looks creamy and unified.
5. Dice the cucumbers, peppers, and onions into uniform pieces (about 1/4 inch).
6. In a large mixing bowl, combine the cooled pasta, vegetables, olives, and mozzarella.
7. Pour the dressing over the top and fold gently with a spatula until every noodle is glistening.
8. Stir in the fresh parsley last.