For the dressing:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dried Italian seasoning (basil, oregano, rosemary, parsley, thyme, red chili flakes, garlic powder)
• 1/2 teaspoon granulated sugar
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the pasta salad:

• 1/2 medium red onion, finely chopped
• 8 ounces dried short pasta, such as rotini
• 8 ounces cherry tomatoes, halved or quartered
• 1 small cucumber
• 4 ounces mini mozzarella balls, drained and halved
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup coarsely chopped fresh parsley leaves