1. 1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. This typically takes about 10-12 minutes. The pasta should be tender but still have a slight bite.

2. 2. Prepare the sun-dried tomatoes and aromatics: While the pasta is cooking, drain the sun-dried tomatoes, reserving some of the oil if desired. Chop the sun-dried tomatoes into bite-sized pieces. Finely dice the red onion, chop the fresh basil, and mince the garlic. If using, pit and halve the Kalamata olives.

3. 3. Drain and cool the pasta: Once the pasta is cooked, drain it thoroughly in a colander. Rinse the pasta with cold water to stop the cooking process and cool it down. This is crucial for a cold pasta salad. Let it drain completely.

4. 4. Combine the dressing ingredients: In a large mixing bowl, whisk together the olive oil (you can use some of the reserved oil from the sun-dried tomatoes for extra flavor, or fresh extra virgin olive oil), red wine vinegar, minced garlic, and dried oregano. Season with a pinch of salt and black pepper.

5. 5. Assemble the salad: Add the cooled, drained pasta to the bowl with the dressing. Toss gently to ensure the pasta is evenly coated.

6. 6. Add the fresh ingredients: Stir in the chopped sun-dried tomatoes, diced red onion, chopped fresh basil, and halved Kalamata olives (if using). Toss everything together until well combined.

7. 7. Taste and adjust: Taste the pasta salad and adjust seasonings as needed. You might want a little more salt, pepper, or a splash more red wine vinegar for extra tang.

8. 8. Chill before serving: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This also ensures it’s perfectly chilled for serving. If desired, sprinkle with grated Parmesan cheese just before serving.