Cold Pasta Salad Recipe for 10 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions to ensure an al dente texture.
2. Immediately drain the pasta in a colander and rinse under cold running water until the pasta feels cool to the touch.
3. While the pasta boils, dice the cucumber, bell pepper, and onion into uniform pieces. Halve the cherry tomatoes and slice the black olives.
4. Toss all prepared vegetables and chopped parsley into a large mixing bowl.
5. Combine olive oil, red wine vinegar, minced garlic, dried oregano, sugar, salt, and black pepper in a mason jar and shake vigorously until fully emulsified.
6. Pour the dressing over the cooled pasta and vegetables. Toss gently until every noodle is glossy and coated.
7. Chill the salad in the refrigerator for 1 hour to allow the flavors to fuse before serving.