This chilled pasta salad is loaded with crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and briny Kalamata olives, all tossed together with tender gluten free rotini. The dressing is where it really shines — a bright, garlicky whisk of red wine vinegar, olive oil, oregano, and Dijon that coats every piece of pasta and vegetable. A rest in the fridge lets everything soak up that tangy, herby flavor before you dig in, and a scatter of fresh parsley finishes it off with a pop of color. It's an easy make-ahead dish for potlucks, picnics, or meal-prep lunches, and it holds up beautifully in the fridge for days. This one is a solid, satisfying option for a vegan spread, no shortage of texture or flavor in every forkful.
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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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