A light and nutritious Tuscan pasta salad made with fresh vegetables, olives, and a flavorful vinaigrette dressing.

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Cook the whole wheat pasta according to the package instructions. Drain and let it cool.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until well combined.
Pour the dressing over the pasta salad and toss gently to combine.
Garnish with fresh basil and serve chilled or at room temperature.

For a gluten-free option, substitute the whole wheat pasta with gluten-free pasta.
If you prefer a vegan version, omit the feta cheese or use a dairy-free alternative.
Feel free to add other vegetables such as bell peppers or spinach for extra flavor and nutrition.