Heat large pot of water to boiling, add pasta and cook until al dente. I used rotini in this recipe, and did 7 minutes.

Drain cooked pasta and rinse with cool water, shaking to fully drain.

Transfer warm pasta to a bowl, toss with olive oil, then place in fridge to chill for 30 minutes.

While waiting for pasta to chill, take sliced cherry tomatoes and sprinkle with a bit of salt. Set aside to drain, then spin in salad spinner to remove excess liquid. See below for further explanation!

Add all remaining ingredients to bowl of pasta and mix well. Adjust salt and pepper to taste, and adding a bit more olive oil and vinegar to your desired level of pasta salad-ness. Serve cold.