This cold pasta salad is loaded with crisp cucumber, sweet cherry tomatoes, crunchy red bell pepper, and briny black olives, all tumbled through tender rotini for a dish that's equal parts fresh and hearty. The ranch dressing is whisked together from scratch with garlic powder, onion powder, and a generous mix of dried dill, parsley, and chives, giving it that classic tangy, herby punch in every bite. A splash of apple cider vinegar brightens the whole bowl and keeps the dressing from feeling heavy, while a chill in the fridge lets the pasta really soak up all that flavor. Finished with a scatter of fresh dill, it's the kind of make-ahead side that tastes even better the next day. Simple, colorful, and endlessly scoopable, this one's a natural fit for a plant-based table and a guaranteed hit at any potluck or barbecue.
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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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