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Boil the gluten-free penne according to package directions, just to al dente to keep the noodles from getting mushy.
In the meantime, slice and chop the bell pepper, cucumber, tomatoes, red onion, kalamata olives and toss them into a large bowl.
Drain and rinse the pasta under cold water to stop the cooking process before adding them to the chopped veggies.
In a small bowl, measure and whisk together the olive oil, vinegar, lemon juice, and seasonings before adding the vinaigrette to the pasta salad.
Gently mix and toss everything together in the bowl to combine.
Let the pasta salad marinate and chill in the fridge, for at least 30 minutes (preferably overnight), before serving.
Enjoy cool, at room temperature.