Easy Picnic Pasta Salad: Make-Ahead

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than package directions). Drain immediately and rinse with cold water to stop the cooking process and remove excess starch.
2. In a small bowl or mason jar, combine the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake until the mixture is emulsified.
3. Place the cooled pasta in a large bowl. Pour half of the dressing over the pasta and toss to coat.
4. Add the diced bell peppers, cherry tomatoes, cucumber, red onion, black olives, and chopped parsley. Toss gently to combine.
5. Fold in the grated Parmesan cheese and lemon juice, then pour over the remaining dressing and toss once more.
6. Cover and refrigerate for 1 hour to allow flavors to meld before serving.