Make-Ahead Mediterranean Pasta Salad

Bring a large pot of salted water to a boil. Add 1 pound of rotini pasta and cook according to package directions until al dente, about 8-10 minutes.

While the pasta cooks, prepare the vegetables: halve 2 cups of cherry tomatoes, dice 1 large cucumber (removing seeds if desired), dice 1 large red bell pepper, and thinly slice 1/2 medium red onion.

Drain 1 cup of kalamata olives and slice them in half. Crumble 8 ounces of feta cheese and chop 1/2 cup of fresh parsley.

In a small bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons lemon juice, 1 tablespoon dried oregano, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper to make the dressing.

Drain the pasta and rinse under cold water to stop the cooking process and cool it down quickly.

In a large serving bowl, combine the cooled pasta with the prepared vegetables, olives, feta cheese, and parsley.

Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Cover the salad and refrigerate for at least 2 hours or overnight to allow the flavors to meld together.

Before serving, toss the salad again and adjust seasoning if necessary.