- 1 (12 ounce) package tri-color rotini pasta
- 1/4 cup white sugar
- 1 teaspoon salt
- 2 tablespoons hot water
- 1/4 cup white vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon dried oregano
- 1 large tomato, diced
- 1 red bell pepper, diced
- 1/4 cup finely diced sweet onion
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1 pinch ground black pepper to taste (optional)
- Bring a large pot of lightly salted water to a boil; cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water to cool.
- Whisk sugar, salt, and hot water in a large salad bowl until sugar has dissolved. Stir vinegar, vegetable oil, and oregano into sugar mixture to make a dressing. Mix tomato, red bell pepper, and onion in the dressing. Gently fold rotini into dressing and vegetables, mix in Cheddar cheese, and season with black pepper.