Vegetable Pasta Salad

Ingredients

• •8 oz rotini pasta
• •1 cup cherry tomatoes, halved
• •1 cup cucumber, diced
• •1 cup bell peppers, diced (mixed colors)
• •1 cup broccoli florets
• •1/2 red onion, finely chopped
• •1/4 cup black olives, sliced
• •1/2 cup feta cheese, crumbled
• •1/4 cup olive oil
• •2 tbsp red wine vinegar
• •1 tsp dried oregano
• •Salt and pepper to taste
• •Fresh basil leaves for garnish (optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.

3. 3

   While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell peppers, chop the red onion, and cut the broccoli into small florets.

4. 4

   In a large mixing bowl, combine the cherry tomatoes, cucumber, bell peppers, broccoli, red onion, and black olives.

5. 5

   In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the vinaigrette.

6. 6

   Once the pasta is done cooking, drain it and rinse under cold water to cool it down. Add the pasta to the bowl with the vegetables.

7. 7

   Pour the vinaigrette over the pasta and vegetables, then gently toss everything together until evenly coated. Garnish with feta cheese and fresh basil if desired.

8. 8

   Serve immediately or refrigerate for about 30 minutes before serving for better flavor.