To a small bowl combine the ingredients for the dressing; olive oil, lemon juice, honey, Dijon mustard, garlic, Italian seasonings, oregano, salt, and pepper. Mix it with a fork until well incorporated and set aside.
Cook the rotini pasta according to package instructions minus 1 minute. Drain the pasta water and set it aside.
To a large bowl combine the ingredients for the salad; cooked pasta, tomatoes, mozzarella pearls, bell peppers, cucumber, onion, olives, parmesan cheese, and parsley.
Pour the dressing over the salad and toss them until well coated.
Garnish the salad with basil and transfer the salad to a bowl to serve.
Notes
Use any pasta of choice. There are many healthier options now like chickpea or lentil pasta.
We recommend that you make our homemade Italian dressing, but if you prefer using your favorite Store-bought version go right ahead.
The Mozzarella balls add some protein to this dish, but you can cut down on the calories if you like by omitting this ingredient.
To make this pasta salad vegan-friendly, do skip the mozzarella and use a dairy-free parmesan cheese than vegan-friendly.
Do not overcook the pasta. Once it is cooked, immediately drain the pasta and rinse it with cold water to prevent it from cooking further. An ice bath won't hurt since it's best served cold anyways.