Cool, crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and sweet roasted red peppers tumble through tender pasta in this bright, herby salad. The lemon-herb vinaigrette does the real work here, whisked from good olive oil, fresh lemon juice, red wine vinegar, garlic, and oregano until it's glossy and well-balanced, then tossed with the pasta while it's still warm so every piece soaks up flavor. Thin ribbons of red onion and a handful of fresh parsley add sharpness and color throughout. A short chill in the fridge lets everything meld into a cold, punchy pasta salad that's even better the next day. It's an easy make-ahead side or light lunch, and it's a solid pick for a plant-based, vegan spread.
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Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Drain in a colander, rinse briefly under cold water to stop cooking, and shake off excess water.
While the pasta cooks, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, black pepper, and crushed red pepper flakes, if using, in a small bowl until the dressing is emulsified and uniform.
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