While the pasta water comes to a boil, combine the red wine vinegar, tomato paste, minced garlic, paprika, dried oregano, honey, salt, and black pepper in a small bowl. Whisk together until the tomato paste is fully dissolved and the mixture is smooth. Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing—this creates a cohesive vinaigrette rather than a separated one. Set aside at room temperature so the flavors can meld while you prepare the other components.

Bring a large pot of salted water to a rolling boil and cook the rotini according to package directions until al dente (usually 8-10 minutes). While the pasta cooks, halve the cherry tomatoes lengthwise, finely dice the sweet onion, slice the kalamata olives, chop the sun-dried tomatoes, and chop the fresh parsley. Once the pasta is cooked, drain it thoroughly and rinse under cold water to stop the cooking process and cool it completely—this prevents the pasta from absorbing too much dressing and becoming mushy.

Transfer the cooled rotini to a large serving bowl. Add the halved cherry tomatoes, diced onion, sliced olives, and chopped sun-dried tomatoes to the pasta. Pour the prepared dressing from Step 1 over the mixture and toss vigorously until every piece of pasta and vegetable is well coated. I like to use two large spoons to toss—it gives you better control and ensures even distribution of the dressing throughout the salad.

Gently fold in the crumbled feta cheese and chopped parsley until evenly distributed throughout the salad. Cover the bowl and let it rest at room temperature for at least 20 minutes—this allows the pasta to absorb the vinaigrette flavors and the cheese to soften slightly, creating a more cohesive dish. If you're preparing this ahead, refrigerate it, but bring it back to room temperature for 10-15 minutes before serving for the best flavor and texture.