Black Olive Pasta Salad for 6 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente (usually 1 minute less than the package directions). Immediately drain the pasta into a colander and rinse under cold running water until the noodles are completely chilled.
2. Dice the cucumber, red onion, and bell pepper into uniform pieces (roughly the size of a pea). Halve the cherry tomatoes. Place all the vegetables and the drained black olives into a large mixing bowl.
3. In a small bowl or mason jar, combine the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake until the mixture is emulsified.
4. Pour the dressing over the pasta and vegetable mixture. Toss gently until evenly coated. Let the salad rest in the refrigerator for at least 15 minutes before serving to allow flavors to meld.