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Boil the gluten-free rotini according to package directions, minus about 2 minutes to keep the noodles from getting mushy.
In the meantime, chop the bell peppers, cucumber, tomatoes, onion, and toss them into a large bowl with the sliced black olives.
Drain and rinse the pasta under cold water to stop the cooking process before adding them to the chopped veggies.
Measure and add the olive oil, vinegar, and seasonings to the pasta salad bowl.
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.