A vibrant and flavorful pasta salad perfect for gatherings or a refreshing meal.
Cook the pasta in a large pot of boiling salted water until al dente.
Stir the pasta occasionally to prevent sticking.
Drain the pasta and rinse it under cold water to cool it down.
Rinsing the pasta helps stop the cooking process and keeps it from clumping.
In a mixing bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper.
Taste the dressing and adjust the seasoning to your preference.
Combine the cooked pasta, diced tomatoes, sliced cucumber, chopped bell peppers, red onion, and black olives in a large bowl.
Ensure the vegetables are evenly distributed for a balanced flavor.
Pour the dressing over the salad and toss well to coat all the ingredients.
Let the salad sit for a few minutes to allow the flavors to meld.
Refrigerate the salad for at least 1 hour before serving.
Chilling enhances the flavor and makes the salad more refreshing.
Toss the salad again before serving and garnish with fresh herbs if desired.
Adding a sprinkle of fresh herbs like parsley or basil can elevate the presentation.
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