Whisk together red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, sugar, salt, pepper, and minced garlic in a bowl.

Slowly drizzle in extra virgin olive oil while whisking continuously to create a thick and smooth emulsion.

Stir in minced parsley and basil pesto into the dressing.

In a large bowl, combine cooked rotini pasta, kidney beans, chickpeas, diced yellow pepper, sliced black olives, seeded and chopped plum tomatoes, and diced red onion.

Pour the prepared dressing over the salad ingredients.

Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.

Season to taste with additional salt and pepper, if needed.

Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.