Cook the pasta.

Cook the gluten-free pasta according to package directions until just al dente. Avoid overcooking, as gluten-free pasta can become soft once dressed and chilled.

Cook the peas.

While the pasta cooks, prepare 1 cup peas separately until just tender and bright green. Drain well.

Combine and cool.

Drain the pasta thoroughly and transfer it to a large mixing bowl. Add the hot, freshly drained peas and gently toss. Allow the pasta and peas to cool before adding the remaining vegetables.

Prepare the vegetables.

Add the diced cucumber, shredded carrots, red onion if using, fresh parsley, and chives if using.

Make the sweet & tangy herb dressing.

In a small bowl or glass measuring cup, whisk together:

2 tablespoons extra-virgin olive oil

3 tablespoons apple cider vinegar

1½ tablespoons honey or pure maple syrup

2 teaspoons No-Mato Honey BBQ Sauce

1 teaspoon Dijon mustard

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried dill

½ teaspoon dried parsley

½ teaspoon pink salt

¼ teaspoon black pepper, if using

Whisk until the dressing is well combined and slightly emulsified.

Dress the pasta salad.

Pour the dressing over the cooled pasta and vegetables. Toss gently but thoroughly until everything is evenly coated.

Taste and adjust.

Taste and adjust the salt, sweetness, or tang as desired. Don't automatically add more olive oil. If the pasta seems dry after tossing, add up to 1 additional tablespoon olive oil, a little at a time.

Chill.

Cover and refrigerate for at least 30 minutes to allow the flavors to mingle.

Serve.

Give the pasta salad another good toss before serving. Taste once more and adjust the seasoning if needed. Serve chilled or slightly cool.