This chilled pasta salad is loaded with crisp, colorful bites in every forkful — juicy cherry tomatoes, crunchy cucumber, sweet bell pepper, briny Kalamata olives, and sharp pepperoncini all tossed together with tender rotini. Diced salami adds a savory, satisfying bite, while a bright red wine vinegar and Dijon dressing, seasoned with oregano and garlic, coats every piece for maximum flavor. Torn fresh basil finishes it off with a fragrant, herby lift that makes the whole bowl taste like summer. It all gets tossed together, chilled until cold and well-marinated, and served straight from the fridge — no cooking required beyond boiling the pasta. This one's a genuinely easy make-ahead dish, perfect for potlucks, picnics, or a no-fuss weeknight side, and it's a solid pick for a dairy free spread.
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Bring a large pot of well-salted water to a boil. Cook the gluten free rotini according to package directions until tender but not mushy, about 8–10 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and toss with 1 tbsp olive oil to prevent sticking.
While the pasta cooks, whisk together the red wine vinegar, 2/3 cup olive oil, Dijon mustard, dried oregano, garlic powder, salt, and black pepper in a small bowl until the dressing is emulsified and uniform.
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