While the pasta water comes to a boil, prepare all your vegetables since they're best added fresh and crisp. Peel and dice the carrot into small 1/4-inch cubes, peel and dice the cucumber, seed and cut the bell pepper into bite-sized pieces, and drain the canned corn. Having everything prepped and ready before the pasta finishes cooking keeps the workflow smooth and ensures the vegetables stay fresh and don't get mushy.

Bring a pot of salted water to a rolling boil, then add the rotini pasta and cook according to package directions (usually about 10 minutes), stirring occasionally to prevent sticking. Drain the pasta in a colander and rinse it briefly under cool water to stop the cooking process—this helps the pasta stay tender rather than getting mushy as it cools.

In a small bowl, whisk together the olive oil, lemon juice, salt, and dried oregano until well combined. I like to add the salt and oregano to the oil and lemon first before whisking so the salt dissolves evenly and the dried herbs have a moment to bloom, which brings out more flavor in the final salad.

In a large bowl, combine the cooled pasta from Step 2 with all the prepped vegetables from Step 1 and the peas. Pour the dressing from Step 3 over everything and toss gently but thoroughly until all the pasta and vegetables are evenly coated. Add the grated Parmesan cheese and toss once more to combine. Refrigerate for at least 30 minutes before serving so the flavors meld together and the salad is refreshing and cold—kids definitely prefer it this way!