A refreshing and flavorful pasta salad featuring artichokes, olives, and a tangy dressing.
Cook the rotini pasta in boiling water until al dente, then drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and prevents sticking.
Combine the cooked pasta, artichoke hearts, black olives, and cherry tomatoes in a large mixing bowl.
Ensure the pasta is completely cooled before mixing to maintain the salad's texture.
In a small mixing bowl, whisk together the olive oil, vinegar, sugar, and Italian seasoning. Then, gently fold in the mayonnaise.
Mix the dressing thoroughly to ensure a smooth and consistent flavor.
Pour the dressing over the pasta mixture and toss until evenly coated.
Toss gently to avoid breaking the pasta or other ingredients.
Sprinkle the grated parmesan cheese on top, cover, and refrigerate for at least 2 hours before serving.
Chilling allows the flavors to meld together for a more delicious salad.
Serve the pasta salad chilled, garnished with fresh basil leaves if desired.
Fresh basil adds a vibrant touch and enhances the Mediterranean flavors.
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