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.

Gluten-Free Greek Pasta Salad: Vegan Dinner

Name: Gluten-Free Greek Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
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

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

Scale

— 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

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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