Boil water & add salt. Cook pasta according to the package directions. Drain & immediately rinse it with cold water & set it aside.
Saute the bell pepper & carrots for 2-3 minutes in a pan over high heat. Make sure they retain the crunch. It enhances the flavor & aroma of capsicum. Let it cool down completely.
In a large mixing bowl, whisk together all the ingredients mentioned under the salad dressing.
Add the sautéed bell pepper & carrots, cucumber, onion, olives, cherry tomatoes, cheese cubes & cooked pasta.
Toss all the ingredients together. Taste & adjust the seasoning.
Cover with a cling wrap & refrigerate for an hour. Taste best when served chill.
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Notes
Immediately after cooking the pasta, drain it. Rinse it with cold water. It will stop the cooking process immediately. Also, the excess starch is rinsed with the water that makes the pasta sticky.
Prepare some extra dressing for the salad. In case there are leftovers then you can use the dressing. Leftovers when refrigerated become dry. When ready to serve, pour the dressing, toss it with the salad & serve.
You can make the dressing in advance & let it chill in the refrigerator. The dressing may firm up when kept it the refrigerator. Take it out 30 minutes before making the salad. Let it come to room temperature. Shake it well before use.