1-Start with cooking 16 ounces of rotini or other medium pasta to al dente, which takes about 8 minutes according to package directions, then rinse it under cold water to keep it firm and prevent sticking.

2-Next, wash and chop the fresh vegetables: dice 3/4 of an English cucumber, halve 1 pint of grape tomatoes, dice 1 red or orange bell pepper, and prepare 1/3 cup of diced red onion.

3-In a large bowl, mix the cooled pasta with the chopped vegetables, 1/2 cup sliced pitted olives, and 1/2 cup crumbled feta cheese for a colorful, textured base.

4-If you’re making the 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.

5-Pour 1 cup of your chosen dressing over the salad mixture and toss gently to coat everything evenly, ensuring all ingredients blend well.

6-Finally, refrigerate the salad for at least 2 hours to let the flavors meld, making it taste even better when served.