Loaded with color and crunch, this pasta salad brings together tender rotini, hearty chickpeas, and a mix of crisp cucumber, sweet cherry tomatoes, and red bell pepper for a dish that's as satisfying as it is fresh. Kalamata olives add a briny bite, while torn basil and parsley bring a fragrant, herbaceous lift to every forkful. The vinaigrette — bright with red wine vinegar, Dijon mustard, and good extra-virgin olive oil — coats everything in a tangy, well-balanced dressing without ever feeling heavy. A quick chill in the fridge lets the flavors meld and deepen, so it's even better the next day. Easy to make ahead and packed with wholesome, plant-based ingredients, this one fits beautifully into an anti-inflammatory way of eating.
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Bring a large pot of generously 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, about 8–10 minutes.
Drain the pasta in a colander and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.
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