Cool rotini tumbles with chickpeas, juicy cherry tomatoes, crisp cucumber, and briny kalamata olives for a salad that's as colorful as it is satisfying. The dressing is where this one shines: a punchy whisk of olive oil, red wine vinegar, and Dijon mustard, brightened with garlic powder, oregano, and a nutty hit of nutritional yeast if you're using it. Fresh basil and parsley folded in at the end keep everything tasting bright and herby instead of heavy. A short chill in the fridge lets the pasta soak up all that dressing, so every forkful is fully flavored. It's an easy make-ahead lunch or potluck dish, and since there's no egg anywhere in this ingredient list, it's a naturally solid pick for an egg free table. Serve it straight from the fridge for a crisp, refreshing bite.
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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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