Peel and dice the English cucumber into 1/2-inch cubes, then slice the cherry tomatoes in half lengthwise. Finely dice the red onion and mince the garlic clove. Stack the fresh basil leaves and cut them into thin ribbons (chiffonade). Crumble the feta cheese into small pea-sized chunks. Having everything prepped and ready before cooking ensures the salad comes together quickly and the vegetables maintain their fresh texture.

Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente (usually 8-10 minutes). Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch. This prevents the pasta from becoming mushy and helps it stay separate in the final salad.

In a small bowl, whisk together the balsamic vinegar, minced garlic, mustard powder, and freshly ground black pepper. While whisking constantly, slowly drizzle in the extra virgin olive oil to create an emulsion. Once the oil is incorporated, add the granulated sugar and whisk for another 30 seconds until the sugar dissolves and the dressing becomes slightly thickened. I like to let balsamic vinegar sit for a minute after measuring it—this helps the flavor develop and creates a more balanced dressing.

In a large bowl, combine the cooled pasta from Step 2 with the diced cucumber, halved cherry tomatoes, diced red onion, crumbled feta cheese from Step 1. Pour the balsamic dressing from Step 3 over the pasta mixture and toss gently but thoroughly until all ingredients are evenly coated. Fold in the fresh basil chiffonade last, being careful not to bruise the delicate leaves. Taste and adjust seasoning as needed with additional salt and pepper. For best results, I let the salad sit for 15-20 minutes before serving so the flavors can meld together.