Cool rotini tumbles with juicy cherry tomatoes, crisp cucumber, red bell pepper, briny black olives, and diced red onion for a salad that's all crunch and color. Salami adds a savory, peppery bite throughout, while a handful of fresh parsley keeps things bright and herby. The dressing is where this one really shines: red wine vinegar and extra-virgin olive oil whisked with oregano, basil, garlic powder, and onion powder into a punchy, well-balanced vinaigrette that soaks into every piece of pasta as it chills. A short rest in the fridge lets the flavors meld and deepen, so by the time you toss it once more before serving, every bite is packed with tangy, herby flavor. It's an easy make-ahead side that holds up beautifully for potlucks, picnics, or meal prep, and it fits neatly into a lactose free spread.
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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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