This cold pasta salad is loaded with texture and briny flavor ā tender rotini tossed with juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, and salty Kalamata olives, all brightened with thin ribbons of salami and red onion. The vinaigrette, a punchy mix of red wine vinegar, Dijon mustard, oregano, and garlic powder, gets whisked until glossy and clings to every piece of pasta as it chills. A short rest in the fridge lets the flavors meld and deepen, so by the time you scatter the fresh basil over the top, every bite tastes bright, herby, and well-seasoned. It's an easy make-ahead dish that holds up beautifully for picnics, potlucks, or a simple weeknight side. Naturally free of eggs, it's a solid pick for anyone navigating that restriction without missing out on flavor or crunch.
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Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander, then toss immediately with 1 tbsp olive oil to prevent sticking. Spread on a sheet pan or leave in the colander to cool to room temperature, about 15 minutes.
While the pasta cools, whisk together the red wine vinegar, 2/3 cup olive oil, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and crushed red pepper flakes (if using) in a small bowl until the dressing is emulsified and slightly thickened.
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