This crowd-pleasing pasta salad is loaded with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and sweet red bell pepper, all tossed with tender rotini and a bright red wine vinegar dressing. Crumbled feta folds through every bite for a salty, tangy finish, while a good glug of extra-virgin olive oil, oregano, and garlic powder keeps the dressing simple and full of flavor. A quick chill lets the pasta soak up all that dressing, so the flavors deepen the longer it sits. Finished with a scatter of fresh parsley, it's a colorful, veggie-packed dish built around olive oil, fresh produce, and briny staples that make it a natural fit for a Mediterranean Diet Friendly table. Easy to make ahead and even better the next day, it's the kind of dish you'll want on repeat all summer long.
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Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the rotini according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander, rinse under cold running water until the pasta is completely cool, and shake off excess water.
While the pasta cooks, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, Dijon mustard, 1/2 tsp kosher salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
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