This colorful pasta salad is loaded with crisp cherry tomatoes, cucumber, red bell pepper, briny black olives, and sharp red onion, all tossed with cubes of provolone and salami for a satisfying, savory bite. The dressing comes together fast with red wine vinegar, olive oil, oregano, basil, and garlic powder, whisked into a bright, tangy emulsion that coats every piece. A chill in the fridge for at least an hour lets the flavors meld and the pasta soak up all that seasoning, so it tastes even better the next day. Fresh parsley adds a clean, herby finish, and a scattering of grated Parmesan on top brings a salty, nutty edge right before serving. It's an easy make-ahead side for potlucks, barbecues, or weeknight dinners, and it holds up beautifully in the fridge for days. This one's a reliable pick for a gluten free spread, no last-minute fuss required.
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Learn more →6 servings
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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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