This pasta salad is loaded with color and crunch: al dente rotini tossed with juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, tangy pepperoncini, and sweet roasted red peppers. A punchy red wine vinegar and olive oil vinaigrette, brightened with garlic, oregano, and a touch of red pepper flakes, coats every piece of pasta and gets even better as it chills. Fresh basil and parsley scattered on top right before serving keep everything tasting bright and herby instead of heavy. It's a cold, make-ahead dish that only gets better with time in the fridge, making it perfect for picnics, potlucks, or meal-prepped lunches. This one's a genuinely solid pick for a dairy free spread, since every component here is naturally plant-based and packed with flavor on its own — no cheese or creamy dressing required to make it satisfying.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rotini according to package directions until al dente — tender with a slight resistance at the center, about 8–10 minutes.
Drain the pasta in a colander and rinse under cold running water until completely cool to the touch. Shake off excess water and transfer to a large mixing bowl.
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