Cool rotini gets tangled up with juicy cherry tomatoes, crisp cucumber, and briny Kalamata olives for a pasta salad that's bursting with texture in every forkful. Roasted red peppers and pepperoncini bring a bright, tangy kick, while thin ribbons of red onion add just enough sharpness to keep things interesting. The homemade vinaigrette — garlicky, oregano-scented, and finished with a touch of red pepper flakes — soaks into the pasta as it chills, so every bite tastes deeply seasoned rather than just dressed on top. A final scatter of torn basil and parsley right before serving keeps the herbs fresh and fragrant instead of wilted. It's a make-ahead crowd-pleaser that's just as good picnic-side as it is straight from the fridge, and it fits easily into a vegetarian spread. Simple, colorful, and endlessly snackable — this is the pasta salad you'll keep coming back to all summer.
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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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