This colorful pasta salad is loaded with crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and briny Kalamata olives, all tossed together with tender rotini in a bright red wine vinegar and olive oil dressing. Dijon mustard and minced garlic give the dressing a little edge, while dried oregano keeps the flavor firmly in classic Greek territory. Everything gets a good chill in the fridge so the pasta really soaks up all that dressing before you dig in. Finished with a scatter of fresh parsley, it's a cool, herby, olive-oil-forward dish that fits naturally into a Mediterranean way of eating. Make it ahead for lunches or serve it alongside grilled fish or vegetables for an easy, produce-packed side.
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Bring a large pot of well-salted water to a boil. Cook the gluten free pasta according to package directions until just tender with a slight resistance at the center, typically 8–10 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and transfer to a large mixing bowl. Drizzle with 1 tbsp olive oil and toss to prevent sticking.
While the pasta cooks, make the dressing: combine the red wine vinegar, ½ cup olive oil, dried oregano, Dijon mustard, minced garlic, salt, and black pepper in a small bowl and whisk until fully emulsified.
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