Gluten Free Classic Greek Pasta Salad

Total time1 hr

Prep time20 min

Cook time10 min

This crisp, colorful salad is loaded with crunchy cucumber, juicy cherry tomatoes, briny Kalamata olives, diced red bell pepper, and thin ribbons of red onion, all tumbled together with tangy crumbled feta. The dressing is a simple whisk-together of olive oil, red wine vinegar, dried oregano, garlic powder, and a touch of Dijon, so every bite gets that bright, herby, Mediterranean punch. Tossing the pasta while it's still warm-ish and letting the whole bowl chill means the flavors really soak in, and a scatter of fresh parsley at the end keeps things looking vibrant. It's an easy make-ahead dish that holds up beautifully in the fridge, making it perfect for picnics, potlucks, or meal-prepped lunches. This one is a great fit for a gluten free table, delivering all the classic Greek salad flavor without any fuss.

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Ingredients

6 servings

12 oz rotini pasta
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1 tbsp kosher salt, for pasta water
1 english cucumber, halved lengthwise and sliced into half-moons
1 ½ cups cherry tomatoes, halved
1 cup kalamata olives, pitted and halved
1 red bell pepper, diced
½ red onion, thinly sliced
6 oz feta cheese, crumbled

For the dressing

⅓ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tsp dried oregano
½ tsp garlic powder
½ tsp dijon mustard
½ tsp kosher salt
¼ tsp black pepper

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the rotini according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander, rinse under cold running water until the pasta is completely cool, and shake off excess water.
2
While the pasta cooks, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, Dijon mustard, 1/2 tsp kosher salt, and black pepper in a small bowl until the dressing is smooth and emulsified.

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