This zesty Greek pasta salad is one of those dishes that tastes just as delicious – maybe even better- the next day. Every bite bursts with fresh, sunshine-y goodness – think kalamata olives, tangy feta, sun-ripened cherry tomatoes, crisp cucumber, thinly sliced red onion, and a garlicky lemon Greek dressing tying it all together.
It’s ridiculously easy to pull together, and if you toss in a little grilled chicken it goes from simple side dish to satisfying main course. Perfect for potlucks, picnics, or a make-ahead lunch, it’s the kind of flavor you’ll want on repeat.
Quick tip: while you’re at it, make a double batch of my Greek Salad Dressing. Use half for the pasta salad recipe below and half for this Greek salad, and you’ve got a whole meal.
Gluten-Free Greek Pasta Salad Recipe
Ingredients
- 16 oz gluten-free rotini pasta I like this one and this one
- 1 pint grape or cherry tomatoes Approximately 12 oz
- ¾ cup pitted kalamata olives
- 1 cup crumbled feta cheese
- 1 medium English cucumber quartered and sliced
- ¼-½ smal red onion halved and thinly sliced
- ⅓ cup chopped fresh parsley
- ¼ cup sliced pepperoncini peppers (optional)
- 1 batch homemade Greek vinaigrette
Instructions
- Cook pasta al dente (firm and chewy instead of soft and mushy) using the instructions on the package. When it’s ready, pour the pasta into a colander to drain and rinse it with cold water.
- While the pasta is cooking, slices the tomatoes, cut the cucumber, slice the onion and chop the parsley. Measure out the other ingredients (kalamata olives, feta cheese, and pepperoncini peppers if using).
- If you haven’t already, make the salad dressing using these instructions.
- Toss all the ingredients together in a large bowl, cover, and place in the fridge to chill for at least 30 minutes before serving. Store leftovers in an airtight container.
Notes
Nutrition
More Mediterranean-Style Recipes To Try
Easy Paleo Falafel – These homemade falafels are crispy on the outside and fluffy on the inside – kind of like hush puppies, but better.
Seafood Stew – This hearty cioppino is brimming with flavors of the sea – tender shrimp, plump mussels/clams, and flaky fish – all simmered in an aromatic, buttery white wine tomato base.
Quinoa Tabbouleh – This light and refreshing salad is made with fresh parsley, fluffy quinoa, diced tomatoes, minced green onion and the optional addition of fresh mint, all dressed simply with olive oil, lemon and a little salt and pepper.
Want more delicious, easy recipes?
No problem, I’ve created a free ebook for you – 35+ Gluten-Free Desserts – as a gift for signing up for my newsletter. Every Sunday you’ll get recipes, actionable health tips, and highly-vetted product recommendations delivered fresh to your inbox.
Sign up using the form below.
Great flavor!