Pasta Cherry Tomato Salad in 30 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the pasta and cook for 1 minute less than the package directions suggest for 'al dente'.
3. Drain in a colander and immediately rinse with cold water until the pasta is cooled to the touch.
4. While the pasta boils, halve the cherry tomatoes and finely dice the red onion.
5. Slice the olives and thinly slice the fresh basil into ribbons (chiffonade).
6. Combine the tomatoes, onion, olives, and mozzarella pearls in a large mixing bowl.
7. Place the olive oil, red wine vinegar, garlic powder, oregano, salt, and pepper into a mason jar and shake vigorously for 30 seconds or whisk until emulsified.
8. Add the cooled pasta to the mixing bowl with the vegetables.
9. Pour the dressing over the mixture and toss gently until every noodle is glistening and ingredients are evenly distributed.