Ingredients
– 12 ounces of rotini pasta
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, diced
– 1 cup bell peppers (any color), diced
– 1/2 cup red onion, finely chopped
– 1 cup black olives, sliced
– 1/2 cup feta cheese, crumbled
– 1 teaspoon dried oregano
– 1 teaspoon garlic powder
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– Salt and pepper to taste
– Fresh basil, for garnish
Equipment Needed
– Large pot for boiling pasta
– Colander for draining pasta
– Large mixing bowl
– Measuring cups and spoons
– Cutting board and knife
– Whisk or fork for dressing
Step-by-Step Instructions
First, start by cooking the rotini pasta according to the package instructions. Make sure to season the boiling water with a pinch of salt to enhance the pasta’s flavor. The goal is to achieve al dente texture, so keep an eye on the clock! Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking – this keeps your pasta salad nice and fresh. (See the next page below to continue steps…)