This bright, herb-forward pasta salad is the kind of dish that disappears fast at a potluck — and for good reason. Rotini gets tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, roasted red peppers, and a generous handful of fresh dill that makes every bite feel alive. The dressing is a punchy blend of olive oil, lemon juice, red wine vinegar, oregano, and a touch of Dijon that emulsifies into something way more satisfying than anything from a bottle. Crumbled vegan feta brings that salty, creamy contrast you'd expect from a classic Greek-style salad, without any dairy in sight. One of the smartest moves here is letting the whole thing chill for at least 30 minutes before serving — the pasta soaks up the dressing and the flavors meld into something genuinely craveable. It serves six, so it's an easy choice for meal prep, backyard gatherings, or a make-ahead lunch that actually holds up in the fridge.
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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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