Begin by bringing a large pot of salted water to a rolling boil. Add gluten-free pasta, cooking according to the package directions, but reduce the time by 1-2 minutes to achieve that perfect al dente texture.

Once done, drain the pasta and rinse it under cold water to stop the cooking process.

While the pasta cools, wash and chop the bell peppers into bite-sized pieces and slice the cucumbers into thin rounds. Halve the cherry tomatoes and set aside in a large mixing bowl.

In a small jar, combine olive oil with Italian vinaigrette, secure the lid, and shake vigorously for about 20 seconds.

In the large bowl with the vegetables, add the cooled gluten-free pasta. Pour in about ¾ of the prepared vinaigrette and gently toss everything together.

Once mixed, taste the pasta salad and season with salt and pepper according to your preference.

Cover the combined salad and refrigerate for at least one hour.

Just before serving, give the gluten-free pasta salad another gentle toss, add more vinaigrette if needed, and stir in fresh herbs.