This pasta salad checks every box for a Mediterranean-style spread: tender rotini tossed with chickpeas, juicy cherry tomatoes, crisp cucumber, red bell pepper, and briny kalamata olives, all brightened with torn basil and parsley. The vinaigrette is where it really shines, built from extra-virgin olive oil, red wine vinegar, and Dijon mustard, with dried oregano and garlic powder giving it that sunny, herby backbone you want in a dish like this. Chickpeas add plant-based protein and heft, so this doubles easily as a light lunch or a hearty side without feeling like an afterthought. A short chill in the fridge lets the pasta soak up all that dressing, so every bite is fully seasoned rather than just coated on the surface. It's an easy make-ahead option for picnics, potlucks, or meal-prep lunches, and it holds up well for a day or two in the fridge. Simple produce, good olive oil, and briny olives doing the heavy lifting make this a genuinely solid pick for a Mediterranean-style rotation.
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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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