This cold pasta salad is loaded with hearty chickpeas, crisp cucumber, juicy cherry tomatoes, and briny kalamata olives, all tossed with tender rotini in a bright, garlicky vinaigrette. Red wine vinegar and Dijon mustard give the dressing a tangy backbone, while torn basil and parsley add a fresh, herby finish. A touch of nutritional yeast lends a subtle savory depth without weighing anything down. It's the kind of make-ahead dish that only gets better as it chills, making it perfect for picnics, potlucks, or easy weeknight lunches. With no dairy in the ingredient list to begin with, this one is naturally a solid pick for a lactose free table. Serve it straight from the fridge for the most 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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