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Looking for a refreshing, flavorful dish that’s perfect for any occasion? This Gluten-Free Greek Pasta Salad is your answer! Packed with vibrant veggies, tangy olives, and a zesty Greek vinaigrette, it’s a crowd-pleaser that’s as easy to make as it is delicious.
I first discovered this recipe during a summer potluck where everyone was raving about it. As someone who follows a gluten-free diet, I was thrilled to find a dish that didn’t compromise on taste or texture. Now, it’s a staple in my kitchen, especially when I need something quick, healthy, and satisfying.
Get ready to cook up a storm with this Gluten-Free Greek Pasta Salad!
What to Expect
- Time: 20 minutes (plus 30 minutes chilling time)
- Difficulty: Easy
Before You Begin
Before diving into the recipe, make sure you have all your ingredients prepped and ready. Chopping the veggies ahead of time will make the process smoother. Also, ensure your gluten-free pasta is cooked al dente to avoid mushiness.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Gluten-Free Penne | 12 oz |
| Grape or Cherry Tomatoes (halved) | 1 Pint |
| Sliced, Quartered English or Persian Cucumber | 2 Cups |
| Sliced, Chopped Green Bell Pepper | 1 Cup |
| Thinly Sliced Red Onion | ½ Cup |
| Halved Kalamata Olives | ½ Cup |
| Extra Virgin Olive Oil | ⅓ Cup |
| Red Wine Vinegar | 2 TB |
| Lemon Juice | 2 Tsp |
| Dried Oregano (plus more to garnish) | 2 Tsp |
| Minced Garlic | 1 Tsp |
| Salt & Black Pepper (to taste) | To taste |
Step-by-Step Guide
- Boil the gluten-free penne according to package directions, cooking just to al dente to keep the noodles from getting mushy.
- While the pasta cooks, slice and chop the bell pepper, cucumber, tomatoes, red onion, and kalamata olives. Toss them into a large bowl.
- Drain and rinse the pasta under cold water to stop the cooking process, then add it to the bowl with the chopped veggies.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper.
- Pour the vinaigrette over the pasta and veggies, then gently toss everything together to combine.
- Let the pasta salad marinate and chill in the fridge for at least 30 minutes (or overnight for best results).
- Serve cool or at room temperature, garnished with extra oregano if desired.
Pointers for Perfection & How to Store
For the best flavor, let the Gluten-Free Greek Pasta Salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully. If you’re planning ahead, you can even make it the night before—it tastes even better the next day!
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving again.
For more delicious recipes like this, check out this Gluten Free Pasta Salad Recipe.
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Gluten-Free Greek Pasta Salad
- Total Time: 25
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Greek Pasta Salad is a vibrant, refreshing meal that doubles as a perfect side dish or a light vegan dinner. Loaded with crisp cucumbers, juicy tomatoes, salty kalamata olives, and creamy vegan feta, it’s tossed in a zesty homemade herb vinaigrette. It takes just 20 minutes to make and tastes even better the next day.
Ingredients
— The Salad —
12 oz gluten-free pasta (fusilli, rotini, or penne work best)
1 pint cherry tomatoes, halved
1 large English cucumber, diced
½ cup red onion, finely chopped
½ cup pitted Kalamata olives, sliced
1 (15 oz) can chickpeas, rinsed and drained (for protein)
¾ cup vegan feta cheese crumbles
¼ cup fresh parsley, chopped
— The Greek Vinaigrette —
⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Cook Pasta: Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package directions for al dente texture. Drain and immediately rinse under cold water to stop the cooking and cool the pasta down.
2. Make Dressing: While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl or jar until emulsified.
3. Prep Veggies: Chop the tomatoes, cucumber, red onion, olives, and parsley. Rinse and drain the chickpeas.
4. Combine: In a large salad bowl, combine the cooled pasta, chopped vegetables, chickpeas, and vegan feta cheese.
5. Toss: Pour the dressing over the salad and toss gently until everything is evenly coated.
6. Chill & Serve: You can serve immediately, but for the best flavor, cover and refrigerate for 30 minutes to allow the flavors to meld.
Notes
Pasta Tips: Gluten-free pasta can harden in the fridge. If making this ahead, you may need to let it sit at room temperature for 15 minutes before serving or add a splash of olive oil to loosen it up.
Protein Boost: The chickpeas add great plant-based protein, but you can also add grilled tofu or chopped vegan chicken if desired.
Vegetables: Feel free to add bell peppers or artichoke hearts for extra crunch and flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4
- Sodium: 480
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 6
- Protein: 8
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of gluten-free pasta?
- Absolutely! While penne works great, you can use any gluten-free pasta shape you prefer, like rotini or fusilli.
- What can I substitute for kalamata olives?
- If you don’t have kalamata olives, black olives make a great substitute. Just make sure they’re pitted for convenience.
How long does this pasta salad last in the fridge?
This Gluten-Free Greek Pasta Salad stays fresh for up to 3 days when stored in an airtight container.
Dig In & Enjoy!
This Gluten-Free Greek Pasta Salad is a versatile dish that’s perfect for picnics, potlucks, or a quick lunch. With its bright flavors and easy prep, it’s sure to become a favorite in your recipe rotation. For more delicious ideas, follow me on Pinterest.