Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and roasted red peppers toss together in a cold pasta salad that's built for warm-weather tables and make-ahead lunches alike. The dressing is a bright, garlicky-tasting mix of extra-virgin olive oil, lemon juice, red wine vinegar, and oregano, whisked until glossy and tossed through every bite. Crumbled vegan feta and a generous handful of fresh dill get folded in at the end, keeping those salty, herby pieces distinct rather than lost in the mix. A short chill in the fridge lets the pasta really soak up all that Mediterranean flavor before serving. This one comes together easily and holds up well over a few days, making it a reliable choice for a gluten free spread.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the pasta 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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