This pasta salad is built for make-ahead ease, with tender stuffed pasta tossed in a bright red wine vinaigrette that gets a punchy kick from Dijon, garlic powder, and oregano. Juicy cherry tomatoes, crisp cucumber, briny kalamata olives, and roasted red peppers bring color and crunch to every bite, while thin ribbons of red onion and torn basil keep things fresh and herby. A chill in the fridge lets the pasta soak up all that tangy dressing, so the flavors deepen the longer it sits. It's an easy, crowd-pleasing dish to bring to a potluck or pack for lunch, and it fits neatly into a vegetarian spread without any fuss. Simple, punchy, and satisfying — this one's a keeper.
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Bring a large pot of well-salted water to a boil. Cook the vegan stuffed pasta according to package directions until tender with no resistance at the center, typically 4–6 minutes. Drain in a colander, then transfer to a large mixing bowl and toss with 1 tbsp olive oil to prevent sticking. Spread the pasta out slightly and let it cool to room temperature, about 15–20 minutes.
While the pasta cools, make the vinaigrette: combine the red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper in a small bowl or jar and whisk together. Drizzle in the 1/3 cup olive oil in a steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.
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