Cool rotini gets tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, diced red bell pepper, and thin ribbons of red onion for a salad that's all crunch and color. The dressing is a bright, garlicky whisk of extra-virgin olive oil, red wine vinegar, dried oregano, and a touch of Dijon, so every bite of pasta soaks up plenty of tangy flavor. A chill in the fridge lets everything meld before you scatter fresh parsley over the top for a final pop of green. It's an easy make-ahead dish that holds up beautifully for picnics, potlucks, or meal-prep lunches. This one's a solid pick for a plant-based spread, delivering all the classic Mediterranean flavor without missing a beat.
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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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