A vibrant and flavorful pasta salad inspired by Mediterranean flavors, perfect for any occasion.
Cook the rotini pasta in boiling water until al dente, then drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and cools it down for the salad.
Chop the red bell pepper, cucumber, and cherry tomatoes into bite-sized pieces.
Uniformly sized pieces ensure even distribution of flavors in each bite.
Combine the cooked pasta, chickpeas, olives, chopped vegetables, and parsley in a large salad bowl.
Mix gently to avoid breaking the pasta or crushing the vegetables.
In a jar, mix the olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper. Shake well to combine.
Shaking the dressing in a jar emulsifies the oil and lemon juice for a smooth consistency.
Pour the dressing over the salad and toss to coat evenly.
Toss gently to ensure all ingredients are coated without mashing the vegetables.
Cover the salad and refrigerate for at least 1 hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Stir the salad before serving and garnish with additional parsley if desired.
A final stir ensures the dressing is evenly distributed before serving.
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