Italian Vegetarian Pasta Salad with Fresh Vegetables and Zesty Dressing

Ingredients

• 10.5 oz short-cut pasta (fusilli, penne, or farfalle)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 small red onion, thinly sliced
• 1 cup bell pepper (red or yellow), diced
• 1/2 cup black olives, pitted and sliced
• 1/2 cup marinated artichoke hearts, quartered
• 1/4 cup sun-dried tomatoes, sliced
• 3.5 oz fresh mozzarella pearls
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp fresh parsley, chopped
• 4 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper