Begin by bringing a large pot of salted water to a boil. Add your chosen gluten-free pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.

In a medium bowl, combine 1/4 cup of olive oil, 2 tablespoons of vinegar, and a handful of fresh herbs like basil and parsley. Whisk together vigorously until emulsified, creating a smooth and flavorful dressing.

While the pasta is cooling, wash and chop the fresh vegetables, including bell peppers, cherry tomatoes, and cucumbers. In a large mixing bowl, add all the chopped veggies alongside olives and sliced salami or pepperoni.

Once the pasta has cooled, add it to the large bowl with the chopped vegetables and meats. Toss everything together gently, ensuring the pasta is evenly distributed among the veggies.

Drizzle your homemade dressing over the pasta salad mixture, and with a light hand, toss everything together until well-coated.

Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator. Chill for at least 30 minutes before serving.

After chilling, give the salad a good stir before serving. Taste and adjust seasonings if necessary.