This chilled pasta salad is loaded with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and sweet roasted red peppers, all tossed with tender rotini and a bright lemon-oregano dressing built on extra-virgin olive oil. Fresh dill and thinly sliced red onion add a punchy, herbaceous finish, while a splash of red wine vinegar and a touch of Dijon keep the dressing lively without feeling heavy. Everything gets tossed together and chilled so the pasta really soaks up all that citrusy, herby flavor before serving. It's a naturally vegetable-forward, olive-oil-driven dish that leans right into the flavors this way of eating is built around. Serve it as a light lunch or a make-ahead side, and it holds up beautifully for a day or two in the fridge, tasting even better as the flavors meld. This one's a genuinely solid choice for a Mediterranean-style spread.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the pasta according to package directions until al dente — tender with a slight resistance at the center, about 8–10 minutes.
Drain the pasta in a colander and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.
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