Gluten-Free Greek Pasta Salad Recipe

5 from 1 vote

Gluten-Free Greek Pasta Salad Recipe

This zesty salad is perfect for potlucks, picnics, or a make-ahead lunch you’ll actually look forward to eating all week.

Cuisine Mediterranean

Prep Time 13

Cook Time 12

Total Time 25

Calories 2255kcal

Author Heather Dessinger, FDN-P

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

Notes: The nutritional estimate database only has an option for gluten-free pasta made with rice. so that is what is used in this calculation even though the pasta I prefer (and link to in this recipe) is made with cauliflower, lentils and peas.

The salad dressing is not factored into the nutritional estimate calculation. You can find the nutritional estimate for that recipe here.

We like rotini in this recipe, but other pasta shapes will work, too - bowtie / farfalle, fusilli, penne whatever you like!

Nutrition