Whole wheat rotini gets tossed while still warm with a bright lemon-herb vinaigrette, so every piece soaks up all that garlicky, oregano-flecked flavor before the other ingredients even join in. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, sliced red onion, and sweet roasted red peppers pack in color and crunch, with crumbled feta folded in for salty, creamy bites throughout. A chill in the fridge lets everything meld into a cold, herby, tangy salad that only gets better the longer it sits. It's an easy make-ahead dish for potlucks, packed lunches, or a no-cook dinner on a hot night, and it holds up beautifully as leftovers. This one is a natural fit for a vegetarian table, built entirely around vegetables, pasta, herbs, and cheese rather than any meat or seafood.
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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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