A vibrant and flavorful pasta salad perfect for any occasion.
Cook the rotini pasta in a large pot of boiling salted water until al dente, then drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and cools it down for the salad.
Chop the cherry tomatoes, red bell pepper, and red onion into small, bite-sized pieces.
Uniformly sized pieces ensure even distribution of flavors in every bite.
In a mixing bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and black pepper to create the dressing.
Taste the dressing and adjust the seasoning to your preference before mixing it with the salad.
In a large serving bowl, combine the cooked pasta, chopped vegetables, and black olives.
Mix gently to avoid breaking the pasta or crushing the vegetables.
Pour the dressing over the salad and toss to coat evenly.
Ensure all ingredients are well coated with the dressing for maximum flavor.
Sprinkle the crumbled feta cheese over the salad and give it a final toss.
Adding the cheese last prevents it from breaking apart too much during mixing.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Chilling enhances the flavor and makes the salad more refreshing.
Serve the salad chilled and enjoy.
Garnish with fresh herbs like parsley or basil for an extra touch of flavor and color.
