Cook 16 oz of Barilla Rotini Pasta according to directions on package
Drain pasta when al dente and return to pot
Drizzle ½ cup of Raspberry vinaigrette over warm pasta and toss to coat thoroughly. Set aside to cool.
In large bowl combine diced cucumbers, dried cherries, and glazed pecans. Drizzle ½ cup of Raspberry vinaigrette over mixture and toss to coat thoroughly.
When pasta is cool, combine pasta with cucumber mixture and combine.
Drizzle another ½ cup of Raspberry vinaigrette to pasta salad (or more to taste) and toss to coat thoroughly.
Sprinkle Feta cheese on top right before serving.
Gently toss pasta salad to mix in Feta cheese crumbles, and serve.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/raspberry-pecan-pasta-salad