Ingredients: For the salad: 12 oz rotini pasta 1 cup cherry tomatoes, halved 1 cup cucumber, diced ½ red onion, finely chopped 1 cup cheddar cheese, cubed ½ cup black olives, sliced ½ cup green bell pepper, chopped For the homemade dressing: ½ cup olive oil ¼ cup red wine vinegar 1 tablespoon Dijon mustard 1 teaspoon garlic powder 1 teaspoon dried oregano Salt and black pepper to taste
Instructions: Cook the rotini pasta according to package instructions in salted water until al dente. (10–12 minutes) Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool. (5 minutes) In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, cheddar cheese, olives, and green bell pepper. Toss gently. (5 minutes) In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper until emulsified. (2 minutes) Pour the dressing over the pasta mixture and toss well to coat everything evenly. (2–3 minutes) Cover and refrigerate for at least 30 minutes to let the flavors meld. (30 minutes) Serve chilled and enjoy every refreshing bite!
