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 in a bright lemon-oregano dressing. Fresh dill and thinly sliced red onion add a punch of color and flavor, while crumbled feta gets folded in gently so it stays in those satisfying visible pieces. A splash of red wine vinegar and a touch of Dijon keep the dressing tangy and well-balanced against the richness of the olive oil. It all comes together after a short chill in the fridge, letting the pasta soak up every bit of that garlicky, herby dressing. Easy to make ahead and even better the next day, this is a great pick for a vegetarian spread, potluck, or light lunch that still feels indulgent.
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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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