A refreshing and flavorful pasta salad perfect for any occasion.
Cook the shell pasta in a large pot of boiling water according to the package instructions. Drain and rinse with cold water.
Rinsing the pasta with cold water helps stop the cooking process and keeps it from sticking.
Combine the cooked pasta, cherry tomatoes, diced bell pepper, shredded cheddar cheese, sliced green onions, and black olives in a large mixing bowl.
Ensure the vegetables are evenly distributed for a balanced flavor in every bite.
In a small bowl, whisk together the olive oil, lemon juice, wine vinegar, dill weed, oregano, salt, and black pepper to create the dressing.
Taste the dressing and adjust the seasoning if needed before mixing it with the salad.
Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
Toss gently to avoid breaking the pasta or crushing the vegetables.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Chilling enhances the flavors and makes the salad more refreshing.
Serve the pasta salad chilled, garnished with a sprig of fresh dill or parsley if desired.
Serve in a decorative bowl to make the presentation more appealing.
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