Begin by washing and pre-chopping the vegetables. Fill a medium-size pot with water and place on the stove on high heat. Once the water has come to a boil, add a generous pinch of salt, and pour in the gluten-free pasta. Bring down to medium-high heat.
Cook the pasta according to the package instructions. While it cooks, whisk together the pasta salad spice mix along with any ingredients required by the package in a small measuring cup or bowl. When there are 3 minutes left of cook time on the pasta, add the carrots and broccoli into the pot to blanch and soften.
Once the pasta has a soft bite to it, drain and rinse with cold water to stop the cooking process.
Add the pasta, carrots, and broccoli to a large bowl. Add the remaining chopped vegetables. Pour the dressing on top and mix everything together with a large spoon.
Cover the bowl and let the pasta salad sit in the fridge for 1-2 hours (see note below). This will allow everything chill while the flavours mix together. Remove from the fridge just before ready to serve. Serve as a hearty gluten-free appetizer, side, or even main dish. Enjoy cold!