1english cucumber, peeled, seeded and largely diced
⅓cupred onion, diced
10ouncescherry tomatoes, halved
½cupKalamata olives, chopped
½cupfeta cheese crumbles
¼cupred wine vinegar
Bring a large pot of salted water to boil and cook rotini according to package directions, until al dente. Strain and place in large mixing bowl.
Add the diced bell peppers, cucumber, onion, tomatoes, olives, and onions. Toss gently to combine.
To make the dressing, combine all dressing ingredients in a bowl and whisk to emulsify. Alternatively, you can place all ingredients in a glass jar with a lid and shake to combine.
Pour dressing over pasta salad and toss gently to combine. Refigerate until ready to serve.
To make ahead, follow the instructions above except toss in the kalamata olives and feta right before serving. Also, allow the salad to sit at room temperature at least 10 minutes before serving to allow the dressing to come to temperature and mix with the salad.