This vibrant pasta salad is loaded with hearty chickpeas, crisp cucumber, juicy cherry tomatoes, and briny kalamata olives, all tangled together with rotini in a bright, herby vinaigrette. Fresh basil and parsley add a garden-fresh lift, while a whisked dressing of olive oil, red wine vinegar, and Dijon mustard coats every bite without weighing it down. A pinch of nutritional yeast lends a subtle savory depth that rounds out the flavors beautifully. It chills up perfectly for make-ahead lunches, potlucks, or picnics, and the flavors only get better the longer it sits. This one's a natural fit for a vegetarian table, easy to portion out and just as good the next day straight from the fridge.
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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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