While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, chop the broccoli into small florets, dice the bell pepper, slice the black olives, finely chop the red onion, chop the cucumbers, and shred the carrots.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, dried oregano, dried basil, salt, and pepper until well combined.
4. Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, broccoli, bell pepper, black olives, red onion, cucumbers, carrots, and fresh basil.
Pour the dressing over the salad and toss to coat all the ingredients evenly.
5. Add Cheese (Optional):
If using, sprinkle the crumbled feta cheese and grated Parmesan cheese over the salad. Toss gently to mix.
6. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a quick toss and adjust the seasoning with more salt and pepper if needed.
Tips for Success
Fresh Ingredients: Use the freshest vegetables you can find for the best flavor and crunch.
Pasta Choice: Rotini is great for holding the dressing and ingredients, but feel free to use any pasta shape you like.
Chilling: Allowing the salad to chill before serving enhances the flavors, making it more delicious.
Customization: Feel free to customize the salad with your favorite vegetables or add a protein like grilled chicken or shrimp for a more substantial meal.
Conclusion
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