Cook the gluten-free pasta in a large pot of salted boiling water for about 8-10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with cucumber, cherry tomatoes, artichoke hearts, red onion, and olives. Toss gently.

Whisk together olive oil, lemon juice, red wine vinegar, and water in a separate bowl. Add parsley, garlic, oregano, basil, salt, and pepper, mixing well.

Drizzle the dressing over the pasta salad mixture and toss to combine, ensuring even coating.

Taste and adjust seasoning if necessary. Garnish with torn basil leaves and serve immediately, or chill for at least 30 minutes.