This bright, briny pasta salad is built for make-ahead lunches and potlucks alike, with tender gluten free rotini tossed in a garlicky red wine vinaigrette until every piece is coated. Crisp English cucumber, juicy cherry tomatoes, sweet red bell pepper, and thinly sliced red onion bring a fresh, crunchy contrast to the pasta, while Kalamata olives add that unmistakable Mediterranean tang. Crumbled feta gets folded in gently so it stays in soft, salty pockets rather than melting away, and a scatter of fresh parsley finishes things off with a little herbal lift. The whole bowl gets a rest in the fridge so the dressing really soaks in, deepening the flavor by the time you're ready to serve. It's a satisfying, veggie-forward dish that comes together easily and holds up beautifully as leftovers, making it a reliable pick for a vegetarian spread.
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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 8ā10 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, Ā½ 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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