Preparation

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
• While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the bell pepper, chop the red onion, and slice the olives.
• In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, Italian seasoning, salt, and pepper until well combined.
• In a large mixing bowl, combine the cooled pasta, chopped vegetables, sliced olives, and mozzarella balls. Pour the dressing over the salad.
• Toss the salad gently until all ingredients are well coated with the dressing. Ensure the dressing is evenly distributed.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
• Remove the salad from the refrigerator, give it a good stir, and adjust seasoning if needed before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.