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Pasta salads hold a special place in culinary traditions across the globe, celebrated for their versatility and ability to incorporate a myriad of flavors and ingredients. They are not only easy to prepare but also serve as a fantastic canvas for creativity, making them a favorite at gatherings, picnics, and casual weeknight dinners. Among the spectrum of pasta salad recipes, the "Refreshing Italian Escape Pasta Salad" stands out as a vibrant and flavorful dish that embodies the essence of Italian cuisine.

Cold Italian Pasta Salad

Discover the vibrant flavors of Italy with the Refreshing Italian Escape Pasta Salad! This delightful dish combines al dente rotini pasta with juicy cherry tomatoes, crisp cucumbers, sweet bell peppers, and briny black olives, all tossed in a zesty olive oil and red wine vinegar dressing. Perfect for summer barbecues or casual dinners, it's not just a salad—it's an experience. Enjoy the health benefits of fresh vegetables and cheese while impressing your guests with a beautifully presented meal that’s easy to prepare.
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Ingredients
  

12 ounces rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumbers, diced

1 cup bell peppers (mixed red and yellow), diced

1/2 cup black olives, sliced

1/2 cup feta cheese, crumbled

1/4 cup red onion, finely chopped

1/4 cup fresh basil, finely chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

Salt and freshly ground pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a vigorous boil. Add the rotini pasta and cook according to the package instructions until it's al dente, usually about 8-10 minutes. Once cooked, drain and rinse the pasta under cold water to halt the cooking process. Spread it out on a baking sheet to cool completely.

    Prepare the Vegetables: While the pasta cools, wash and chop the fresh ingredients. Halve the cherry tomatoes, dice the cucumbers, and bell peppers. Finely chop the red onion and basil. Combine these vibrant veggies in a large mixing bowl.

      Mix the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, and a generous pinch of salt and pepper. Ensure the mixture is well blended to create a cohesive dressing.

        Combine Ingredients: Once the pasta has cooled completely, add it to the bowl containing the chopped vegetables. Drizzle the dressing over the mixture and gently toss everything with a large spoon or spatula until all ingredients are evenly coated.

          Add Cheese and Olives: Carefully fold in the crumbled feta cheese and sliced black olives to the salad, taking care to keep the feta intact as you combine.

            Chill and Serve: Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld beautifully. When ready to serve, give the salad a light toss again and taste, adjusting the seasoning with additional salt or pepper if needed.

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6

                - Presentation Tips: Serve the pasta salad in a large, attractive bowl garnished with a few sprigs of fresh basil on top. For an added touch, drizzle a little extra olive oil over the salad just before serving. Enjoy the taste of a refreshing Italian escape!