Loaded with crisp cherry tomatoes, cucumber, briny Kalamata olives, tangy pepperoncini, and sweet roasted red peppers, this pasta salad is all about bright, punchy flavor in every forkful. The red wine vinaigrette, sharpened with garlic, oregano, and a hint of red pepper flakes, soaks into the pasta as it chills, so every bite is well-seasoned rather than dressed on top. A generous scatter of torn basil and fresh parsley right before serving keeps everything tasting garden-fresh. It's a cold, make-ahead dish that only gets better after a stint in the fridge, making it perfect for potlucks, picnics, or meal-prepped lunches. This one is a great fit for a gluten free table, no shortage of flavor or texture required.
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Learn more ā6 servings
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 ā tender with a slight resistance at the center, about 8ā10 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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