This cold pasta salad is loaded with hearty chickpeas, crisp cucumber, juicy cherry tomatoes, and briny kalamata olives, all tossed together with tender rotini. The vinaigrette is where it really shines: extra-virgin olive oil, red wine vinegar, and Dijon mustard whisk into a bright, tangy dressing, with garlic powder and oregano adding depth and nutritional yeast lending a savory, almost cheesy note. Torn basil and fresh parsley get folded in right before serving, keeping everything vibrant and herbaceous. Chilling the salad for at least 30 minutes lets the pasta really soak up all that dressing, so every bite is packed with flavor. It's an easy make-ahead dish for potlucks, picnics, or meal-prep lunches, and it holds up beautifully in the fridge for days. Naturally built without any dairy ingredients, it's a genuinely solid option for a dairy free spread.
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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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