This chilled pasta salad is loaded with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and sweet roasted red peppers, all tossed with whole wheat rotini for extra texture and heartiness. The lemon-herb vinaigrette does the real work here ā bright lemon juice, red wine vinegar, garlic, and dried oregano and thyme whisked into extra virgin olive oil for a dressing that's fragrant and full-bodied without feeling heavy. Tossing the pasta with dressing while it's still warm means every piece soaks up that garlicky, herby flavor instead of sitting on the surface. A short chill in the fridge lets everything meld together, so the flavors are even better after 30 minutes than the moment you make it. Fresh parsley and a scatter of crumbled cheese finish it off with color and a salty bite in every forkful. Built on olive oil, whole grains, vegetables, and herbs, this is exactly the kind of dish that fits naturally into a Mediterranean way of eating. It's easy to make ahead, easy to scale up for a crowd, and just as good served slightly chilled as it is at room temperature.
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Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Drain in a colander, rinse briefly under cold water to stop cooking, and shake off excess water.
While the pasta cooks, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, black pepper, and crushed red pepper flakes, if using, in a small bowl until the dressing is emulsified and uniform.
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