Step 1

In a small bowl or mason jar, mix olive oil with balsamic vinegar, salt, garlic powder, and pepper. Stir or shake until smooth and well combined. Set aside.

Step 2

Cook the pasta in salted boiling water until al dente. I recommend boiling it for slightly less time than stated on the package to avoid mushy pasta. Once cooked, drain it, transfer to a large mixing bowl, and drizzle with a bit of olive oil. Let it cool completely before assembling the salad.

Step 3

While the pasta cools, prep the veggies: dice the tomatoes (or bell pepper), chop the spinach, and thinly slice the cucumber and onion.

Step 4

Drain and rinse the beans, then quickly cook the frozen peas. Add to a bowl, together with the prepared vegetables.

Step 5

Once the pasta is cool, add the chopped vegetables, beans, peas and sliced olives to the bowl. Pour the dressing over everything and toss well to combine. Taste and adjust with more salt and pepper if needed.

Step 6

Cover and refrigerate for at least 30 minutes before serving to let the flavors blend. Give it a good final toss before eating.