This chilled pasta salad is loaded with crisp cherry tomatoes, crunchy cucumber, sweet bell pepper, briny Kalamata olives, and a peppery kick from sliced pepperoncini, all tossed with diced salami for a savory, satisfying bite. The tangy red wine vinegar and Dijon dressing gets a boost from garlic powder and dried oregano, coating every twist of rotini so it's flavorful from the first forkful to the last. A generous handful of torn fresh basil adds a bright, herby finish that makes this feel like summer on a fork. It's the kind of make-ahead dish that only gets better as it chills, letting the pasta soak up all that zesty dressing. Easy to prep in advance and pack for a potluck or weeknight dinner, this is a reliably good pick to add to your lactose free rotation.
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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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