If you don’t have red wine vinegar, you can use Italian salad dressing instead and leave out the Olive oil. I make this both ways and they are both good. I use about Half a bottle of Italian dress, use as much or little as you like.

Cook rotini in a pot of boiling water for 7-9 minutes, or until done. Drain and rinse pasta under cold water until cool.

Meanwhile, in a small bowl, whisk together oil, parmesan cheese, vinegar, oregano, garlic powder, salt and pepper.

Place cooked pasta, vinegar mixture, and remaining ingredients in a large mixing bowl, turning to coat all ingredients. Refrigerate at least 2 hours before serving.

Notes- I don’t use cubed cheese, I used shredded, it’s what I have on hand most of the time.