No-Cook Mediterranean Pasta Salad

1.Cook the rotini pasta (8 oz) according to package instructions until al dente. Drain and rinse under cold water to cool it down.

2.In a large mixing bowl, combine the cooled rotini pasta (8 oz), cherry tomatoes (1 cup), cucumber (1 cup), red onion (½ cup), Kalamata olives (½ cup), feta cheese (½ cup), and fresh parsley (¼ cup).

3.In a small bowl, whisk together the olive oil (¼ cup), red wine vinegar (2 tbsp), dried oregano (1 tsp), salt, and pepper until well combined.

4.Pour the dressing over the pasta salad and toss gently to combine all the ingredients evenly.

5.Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

6.Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.