This crowd-pleasing pasta salad tosses tender noodles with juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, sharp red onion, and briny black olives for a colorful, crunchy bite in every forkful. The dressing comes together fast, whisking vegan mayonnaise with dairy free milk and a splash of apple cider vinegar, then loading it up with garlic powder, onion powder, dried dill, parsley, and chives for that classic tangy ranch flavor. Everything gets tossed together and chilled so the noodles soak up all that herby, savory dressing before serving, finished with a scatter of fresh dill for a pop of color and brightness. It's an easy make-ahead side that holds up beautifully at potlucks, barbecues, or weeknight dinners alike. And since it comes together with straightforward pantry staples and produce, it's a simple, reliable option to add to your gluten free rotation.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes.
Drain the pasta in a colander and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.
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