Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente.

2. 2

   Drain pasta thoroughly and rinse immediately under cold water until completely cool to stop cooking and remove excess starch.

3. 3

   While pasta cooks and cools, wash and chop all vegetables: halve tomatoes, dice cucumber and bell pepper, finely dice red onion, chop parsley.

4. 4

   Thaw frozen peas by running under cold water for a minute.

5. 5

   In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper. Add optional sugar if using.

6. 6

   Whisk vigorously or shake jar until dressing is well combined and slightly emulsified. Taste and adjust seasonings.

7. 7

   In a large mixing bowl, combine cooled pasta, tomatoes, cucumber, bell pepper, red onion, carrots, peas, and any optional ingredients.

8. 8

   Pour dressing over pasta and vegetables.

9. 9

   Gently toss all ingredients until evenly coated with dressing.

10. 10

    Cover bowl and refrigerate for at least 30 minutes, ideally 1-2 hours, to allow flavors to meld.

11. 11

    Before serving, give salad another quick toss and adjust seasonings if necessary. Garnish with extra parsley if desired.