Gluten Free Greek Pasta Salad
This vibrant, crowd-pleasing salad is loaded with crisp cucumber, juicy cherry tomatoes, roasted red bell pepper, briny Kalamata olives, and generous crumbles of feta — all tossed in a punchy red wine vinegar and oregano dressing that tastes like a Greek island in a bowl. The swap to gluten free rotini or penne is seamless here because pasta salad is all about the dressing and the mix-ins, and this one delivers on both fronts. One thing worth knowing: rinsing the pasta under cold water and tossing it with a little olive oil right away keeps gluten free noodles from clumping or turning gummy, which is the secret to getting that satisfying bite. The dressing is whisked together from scratch — red wine vinegar, olive oil, Dijon, garlic, and dried oregano — so there are no store-bought bottles to scrutinize for hidden wheat-based additives. After a 30-minute rest in the fridge, the pasta soaks up all that tangy, herby goodness and the whole salad comes together beautifully. It serves six, making it an easy win for potlucks, meal prep, or a lazy summer dinner where you want something fresh without turning on the oven.
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Learn more →Ingredients
6 servings
For the salad
- 12 oz gluten free rotini or penne pasta
- 1 tbsp olive oil
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
For the dressing
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 tsp dried oregano
- 1 tsp dijon mustard
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the gluten free pasta according to package directions until just tender with a slight resistance at the center, typically 8–10 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and transfer to a large mixing bowl. Drizzle with 1 tbsp olive oil and toss to prevent sticking.
- 2
While the pasta cooks, make the dressing: combine the red wine vinegar, ½ cup olive oil, dried oregano, Dijon mustard, minced garlic, salt, and black pepper in a small bowl and whisk until fully emulsified.
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