This crowd-pleasing pasta salad is loaded with juicy cherry tomatoes, crisp cucumber, both red and green bell peppers, and briny black olives and pepperoncini for a punch of tang in every forkful. Quartered salami adds a savory, satisfying bite, while a generous handful of freshly grated Parmesan brings salty richness to the mix. The homemade dressing is where this dish really shines: extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon, garlic, and dried herbs whisk together into a bright, well-balanced vinaigrette that coats every piece. A long chill in the fridge lets the pasta soak up all that flavor, so it tastes even better the next day. It's an easy make-ahead side for potlucks, picnics, or weeknight dinners, and it's a great option to add to your gluten free lineup.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rotini according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander, rinse under cold running water until the pasta is completely cool, and shake off excess water.
While the pasta cooks, make the dressing: combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes (if using) in a small bowl and whisk until fully emulsified.
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