1-First Step: Prepare the Pasta Bring a large pot of salted water to a rolling boil over high heat. Add 1 pound rotini or orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water for 1 minute to stop cooking and cool for cold pasta salad texture. Toss with 1 teaspoon olive oil to prevent clumping. This base works for gluten-free pasta too.

2-Second Step: Chop the Vegetables While pasta cooks, dice 2 medium English cucumbers into 1/2-inch pieces for crispness. Halve 2 cups grape tomatoes and dice 1 red bell pepper similarly. Thinly slice 1 small red onion using a mandoline for evenness if available. Halve 1 cup pitted kalamata olives. Place all in a large mixing bowl. These veggies keep their crunch in creamy Greek pasta salad.

3-Third Step: Make the Tzatziki Dressing In a small bowl or jar, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon dried oregano, and 1 teaspoon Dijon mustard. Season with salt and black pepper to taste. Shake or whisk vigorously for 30 seconds until emulsified. Taste and adjust acidity if needed for vegan or low-calorie versions by adding more lemon.

4-Fourth Step: Assemble the Salad Add cooled pasta to the bowl of chopped vegetables. Pour dressing over everything and toss gently with tongs or two spoons to coat evenly. Fold in 8 ounces crumbled feta cheese last to avoid breaking it up too much. Let sit for 10 minutes at room temperature for flavors to meld. For Greek pasta salad for picnic, cover and chill now.

5-Fifth Step: Chill and Serve Cover the bowl and refrigerate for at least 1 hour, up to overnight, to deepen flavors. Stir before serving. Garnish with extra feta or oregano sprigs. Serves 8 as a side or 4 as a main. Pair with grilled chicken for protein boost or keep light for healthy Greek pasta salad meals.