Bring a large pot of salted water to a boil.

Add 12 oz of rotini pasta (or your choice of short pasta).

Cook until al dente—firm to the bite but not undercooked.

Drain and rinse under cold water to cool it down and stop the cooking.

Cold pasta is key for this dish—hot noodles will wilt your veggies and mess with the texture!

While the pasta cools, prep your mix-ins:

Halve cherry tomatoes

Dice cucumbers and bell peppers

Thinly slice red onions

Chop herbs like parsley or basil

Cube mozzarella or crumble feta, if using

Try to cut everything into bite-sized pieces for easier mixing and eating.

In a small bowl or jar, combine:

¼ cup olive oil

2 tablespoons red wine vinegar (or lemon juice)

1 teaspoon Dijon mustard

1 minced garlic clove

Salt and pepper to taste

Shake or whisk until emulsified.

This homemade vinaigrette adds brightness without overpowering the fresh ingredients.

In a large mixing bowl, combine the cooled pasta and chopped veggies.

Pour in the dressing and toss until everything is evenly coated.

Gently fold in cheese, olives, and any optional proteins or extras.

Cover and refrigerate the salad for at least 30 minutes before serving.

This gives the flavors time to soak into the pasta and mingle beautifully.