1-Prepare the dressing: Begin by whisking together the homemade dressing if you’re making it from scratch. This ensures the flavors meld well before you add them to the rest of the ingredients.

2-Cook and cool the pasta: Cook 16 ounces of pasta to al dente as per the package, then rinse under cold water to cool it down quickly.

3-Chop the vegetables: While the pasta cooks, wash and chop your fresh vegetables: ¾ of an English cucumber diced, 1 pint of grape tomatoes halved, 1 red or orange bell pepper diced, and ⅓ cup of diced red onion.

4-Mix the salad: In a large bowl, mix the cooled pasta with the chopped vegetables, ½ cup of sliced pitted olives, and ½ cup of crumbled feta cheese. Pour in 1 cup of Greek dressing or your homemade mix of ¼ cup olive oil, ⅓ cup red wine vinegar, ½ teaspoon garlic powder, 1 teaspoon dried oregano, and salt and pepper to taste, then toss everything gently.

5-Refrigerate the salad: Refrigerate the salad for at least 2 hours to let the flavors blend, making it even better for make-ahead meals.

6-First, prepare the dressing by combining oil, vinegar, and herbs.

7-Next, cook and cool the pasta promptly.

8-Then, chop and add the fresh veggies.

9-Finally, toss and chill for optimal taste.