Rotini Pasta Salad in 23 Minutes

Instructions:

1. Boil the pasta. Bring a large pot of heavily salted water to a boil. Add the rotini and cook 1-2 minutes less than the package instructions until it has a firm bite (al dente). Note: This prevents the pasta from overcooking during the tossing phase.
2. Shock and rinse. Immediately drain the pasta into a colander and run cold water over it until the noodles are cool to the touch. Note: This stops the cooking and removes excess starch.
3. Prep the vegetables. Dice the cucumbers, red bell peppers, and red onions into small, uniform pieces. Halve the cherry tomatoes and slice the black olives.
4. Combine the mix ins. Place all the prepared vegetables and the crumbled feta cheese into your large mixing bowl.
5. Emulsify the dressing. In a jar or small bowl, combine the olive oil, red wine vinegar, garlic powder, oregano, salt, pepper, and sugar. Whisk or shake vigorously until the mixture is opaque, glossy, and thickened.
6. Merge the components. Add the cooled rotini to the bowl with the vegetables.
7. Coat the spirals. Pour the dressing over the top and toss gently with a large spoon until every spiral is fully coated in the vinaigrette.
8. The final chill. Cover the bowl and refrigerate for at least 1 hour. Note: This allows the pasta to absorb the flavors without becoming soggy.