Cook gluten-free pasta noodles according to package instructions. While the pasta is cooking, chop tomatoes, cucumber and basil and drain olives.
Add all ingredients for the dressing of your choice to a medium-size bowl and whisk to combine.
Once pasta is done cooking, transfer to a colander. Rinse quickly with water and generously drizzle on some olive oil to keep the noodles from sticking.
In a large serving-size bowl, combine the cooked pasta, chopped vegetables, olives, goat cheese and basil. Pour at least half the dressing in, toss well and continue adding until it’s coated to your liking. You can also reserve a small amount of dressing to freshen up the salad if not serving immediately!