1-Cook the 16 ounces of rotini pasta al dente according to the package instructions, then drain and rinse it under cold water to cool. This step helps keep the pasta firm and ready to absorb the tangy dressing.

2-While the pasta cooks, wash and chop your vegetables: dice the 3/4 English cucumber, halve the 1 pint of grape tomatoes, dice the 1 red or orange bell pepper, and slice the 1/2 cup of pitted olives. Preparing these ahead makes assembly smooth and efficient.

3-If you’re making homemade dressing, whisk together 1/4 cup olive oil, 1/3 cup red wine vinegar, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano, and salt and pepper to taste in a small bowl.

4-In a large bowl, combine the cooled pasta, chopped vegetables, 1/2 cup sliced pitted olives, and 1/2 cup crumbled feta cheese. Gently toss to mix everything evenly, creating a colorful base for your salad.

5-Add your chosen dressing whether it’s the 1 cup of store-bought Greek dressing or the homemade version and toss gently to coat all the ingredients. This ensures every bite is full of that refreshing Mediterranean vibe inspired by classic sauce ideas.

6-Once mixed, refrigerate the salad for at least 2 hours to let the flavors blend, making it even better for make-ahead meals or parties.