Mediterranean Salmon Pasta Bowl with Feta and Olives

1.Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.

2.While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the salmon fillets with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside to cool slightly before flaking into bite-sized pieces.

3.In the same skillet, add the remaining tablespoon of olive oil and the diced red bell pepper. Sauté for about 3-4 minutes until the bell pepper is tender. Add the halved cherry tomatoes and cook for an additional 2 minutes until they start to soften.

4.In a large mixing bowl, combine the cooked rotini pasta, sautéed bell pepper and cherry tomatoes, flaked salmon, olives, feta cheese, pesto, and red wine vinegar. Toss gently to combine all the ingredients evenly. Adjust seasoning with salt and pepper to taste.

5.Serve the pasta bowl warm, garnished with fresh basil leaves.