Begin by bringing a large pot of well-salted water to a rolling boil. Add your gluten-free pasta and cook according to the package instructions until al dente, typically about 8–10 minutes.

Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Spread it out on a kitchen towel to cool.

While your pasta cools, wash and cut the bell peppers into small pieces and halve the cherry tomatoes. Chop fresh basil leaves and add them to a large mixing bowl.

In a small bowl, whisk together your Italian dressing ingredients. If using store-bought dressing, measure out your desired amount.

In the bowl with your prepared veggies, add the cooled pasta and drizzle in the Italian dressing. Toss all ingredients together until evenly coated.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes before serving.