This cold pasta salad is loaded with good stuff: al dente rotini tossed with juicy cherry tomatoes, crisp cucumber, red bell pepper, briny black olives, sharp red onion, savory salami, and cubes of provolone for a satisfying bite in every forkful. The dressing is where it really shines — a punchy red wine vinegar and olive oil blend with oregano, basil, garlic powder, and a touch of sugar to balance the acidity. Everything gets tossed together and chilled so the pasta soaks up all that herby, tangy flavor before serving, making it an easy make-ahead dish for potlucks or weeknight dinners. Fresh parsley adds a bright, herbaceous finish, and a sprinkle of Parmesan on top brings a salty, savory edge if you want it. It's a satisfying, protein-packed salad that holds up well in the fridge, and it's a solid pick for an egg free spread since the whole thing comes together without needing eggs anywhere in the mix.
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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 and rinse under cold running water until the pasta is completely cool.
While the pasta cooks, make the dressing: combine the red wine vinegar, olive oil, dried oregano, dried basil, sugar, garlic powder, onion powder, salt, and black pepper in a small bowl and whisk until fully emulsified.
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