This vibrant pasta salad is loaded with crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and briny Kalamata olives, all tossed with tender rotini and thin ribbons of savory salami. A punchy red wine vinaigrette—whisked with Dijon mustard, oregano, and a hint of crushed red pepper—coats every piece and gets even better as it chills, letting the pasta soak up all that tangy flavor. Torn fresh basil scattered over the top right before serving adds a bright, herbaceous finish that ties the whole bowl together. It's an easy make-ahead dish, perfect for potlucks, picnics, or a no-fuss weeknight side that holds up beautifully in the fridge. Since it's built entirely around pasta, vegetables, olives, and cured meat rather than anything creamy, it's a solid, satisfying option for a lactose free table.
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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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