Cook Pasta: Boil 8 ounces of your favorite pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare Vegetables: Chop 1 cup of cherry tomatoes in half, slice 1 cucumber, dice 1 bell pepper (any color), and thinly slice 1/4 red onion. Optionally, add any other vegetables you like such as olives or artichoke hearts.
Make Dressing: In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of garlic powder, salt, and black pepper to taste
Combine Pasta and Vegetables: In a large mixing bowl, combine the cooked and cooled pasta with the chopped vegetables.
Add Dressing: Pour the dressing over the pasta and vegetables, tossing gently to coat everything evenly
Add Cheese: Add 1/2 cup of cubed mozzarella cheese or shredded Parmesan cheese to the salad and toss to distribute
Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve: Before serving, give the pasta salad a final toss. Adjust seasoning if needed and garnish with fresh basil leaves or chopped parsley. Serve chilled and enjoy your refreshing Italian pasta salad!