1. Cook the gluten-free pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and fresh basil.
3. Add the cooled pasta to the vegetable mixture.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the pasta salad and toss to combine.
6. Chill in the refrigerator for at least 30 minutes before serving.

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