Mouthwatering 15-Minute Gluten Free Greek Pasta Salad

Oh my goodness, you have to try this gluten free Greek pasta salad! It’s like sunshine in a bowl – bursting with all those fresh Mediterranean flavors we love. I discovered this gem when my best friend went gluten-free and begged me to recreate our favorite deli pasta salad. After some trial and error (and a few too-crunchy pasta disasters), I finally nailed it!

The secret? Using the right gluten-free pasta – turns out some brands hold up way better than others in cold salads. But what really makes this salad sing is the combination of juicy tomatoes, crisp cucumber, briny olives, and that creamy feta cheese. I’ll never forget the first time I made this for a summer potluck – it disappeared before the burgers were even off the grill!

What I love most is how this gluten free Greek pasta salad comes together in no time but tastes like you spent hours in the kitchen. It’s become my go-to for everything from quick weeknight dinners to fancy backyard gatherings. The lemon-oregano dressing is so simple but packs such incredible flavor. Trust me, even your gluten-loving friends won’t suspect a thing!

Why You’ll Love This Gluten Free Greek Pasta Salad

This isn’t just another pasta salad – it’s a gluten-free revelation that’ll make you forget all about the boring versions you’ve had before! Here’s why it’s about to become your new obsession:

• Crazy quick: Toss it together in 15 minutes flat (perfect for those “I forgot to prep lunch” emergencies)
• Cool as a cucumber: That crisp crunch makes it the ultimate refreshing summer dish
• Flavor bomb: Tangy feta, briny olives, and zesty lemon dressing create magic in every bite
• Healthier twist: Packed with veggies and gluten-free goodness without sacrificing taste
• Crowd-pleaser: Works for potlucks, meal prep, or sneaking more veggies into picky eaters

The best part? You’d never guess it’s gluten-free – the pasta holds up beautifully against all those vibrant ingredients. Trust me, this salad disappears FAST at my house!

Gluten Free Greek Pasta Salad Ingredients

Here’s everything you’ll need to make this incredible gluten free Greek pasta salad sing – I promise every ingredient plays an important role! The exact measurements matter here for that perfect balance of flavors and textures.

• 8 oz gluten-free pasta (I swear by Jovial’s brown rice fusilli – holds shape beautifully)
• 1 cup cherry tomatoes, halved (rainbow ones make it extra pretty!)
• 1 cucumber, diced (peel if the skin seems tough)
• 1/2 red onion, thinly sliced (soak in ice water for 5 minutes to tame the bite)
• 1/2 cup Kalamata olives, pitted and halved (the briney stars of the show)
• 1/2 cup crumbled feta cheese (buy the block and crumble yourself for better texture)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 tbsp fresh lemon juice (bottled just isn’t the same)
• 1 tsp dried oregano (rub between fingers to wake up the oils)
• Salt and freshly cracked black pepper to taste

Ingredient Notes & Substitutions

No stress if you’re missing something – this salad is super adaptable! Can’t find Kalamatas? Regular black olives work in a pinch. Not a feta fan? Try cubed mozzarella or omit for dairy-free. For vegan versions, I love Violife’s feta-style cheese – shockingly good!

The pasta choice is key though – stick with brown rice or quinoa-based gluten-free pastas. Corn-based ones tend to get mushy. And don’t skip soaking the onions! That quick ice bath removes the harshness while keeping all the flavor. Your taste buds will thank you.

How to Make Gluten Free Greek Pasta Salad

Okay, let’s get cooking! This gluten free Greek pasta salad comes together so easily, but I’ve got some tricks to make sure it turns out perfect every time. Follow these steps and you’ll be enjoying Mediterranean flavors in no time!

1. Cook that pasta right: Boil your gluten-free pasta in well-salted water (taste it – it should be as salty as the sea!) for 1 minute less than package directions. We want al dente because it’ll keep absorbing flavors later. Drain and rinse under cold water immediately to stop cooking.
2. Chop party: While pasta cooks, prep all your veggies. Make sure everything is bite-sized – nobody wants a whole cherry tomato exploding in their mouth! If you soaked your onions, pat them dry so they don’t water down the dressing.
3. Dressing magic: In a small bowl, whisk together olive oil, lemon juice, oregano, and a pinch each of salt and pepper. Let it sit while you assemble – the flavors will marry beautifully.
4. Toss with love: In your biggest mixing bowl, combine cooled pasta, all those gorgeous veggies, olives, and feta. Pour dressing over and gently fold everything together. Be careful not to break up the feta too much!
5. Chill time is flavor time: Cover and refrigerate for at least 30 minutes (but ideally 2 hours). This is when the magic happens – the pasta absorbs all those incredible flavors!

See? Easy peasy! The hardest part is waiting for it to chill. Pro tip: give it one last gentle toss before serving to redistribute all those delicious juices.

Essential Equipment

You’ll need just a few basics: a large pot for boiling pasta, colander for draining, a big mixing bowl (I like glass so I can see all the pretty colors!), a small bowl for dressing, and a trusty wooden spoon for tossing. That’s it – no fancy gadgets required!

Pro Tips for Perfect Gluten Free Greek Pasta Salad

After making this gluten free Greek pasta salad more times than I can count, I’ve picked up some foolproof tricks that take it from good to unforgettable:

• Texture is everything: Undercook your pasta by 1 minute – it firms up perfectly after chilling. No mushy noodles here!
• Season in layers: Salt the pasta water generously, then taste and adjust seasoning just before serving. Cold dulls flavors.
• Fresh herbs FTW: Toss in a handful of chopped parsley or dill right before serving for a vibrant flavor boost.
• Serve it pretty: Transfer to a clear serving bowl and garnish with extra feta crumbles and whole olives for that Instagram-worthy look.

Bonus tip: The salad tastes even better next day! Just refresh with a squeeze of lemon juice.

Serving Suggestions for Your Gluten Free Pasta Salad

This gluten free Greek pasta salad shines bright enough to be the star of the show, but plays nicely with others too! For a complete Mediterranean feast, I love serving it alongside juicy grilled chicken skewers or lemony salmon fillets. Warm pita bread is perfect for scooping up every last bite. At summer BBQs, it complements burgers beautifully – the tangy feta cuts through all that rich meat. My vegetarian friends adore it stuffed inside roasted bell peppers or piled high on a mezze platter with hummus and tzatziki!

Storing and Reheating Your Greek Pasta Salad

Here’s the beautiful thing about this gluten free Greek pasta salad – it actually gets better as it sits! Store leftovers in an airtight container in the fridge for up to 3 days (though mine never lasts that long). The flavors deepen overnight. If it seems a bit dry next day, just drizzle with a tiny bit of olive oil and lemon juice before serving. No need to reheat – this salad is meant to be enjoyed cold straight from the fridge!

One word of caution though – the cucumbers will start getting watery after day two. If you’re meal prepping, leave them out and add fresh just before serving. And whatever you do, don’t freeze it! Gluten-free pasta turns to mush when thawed. Trust me, I learned that lesson the hard way.

Gluten Free Greek Pasta Salad Nutrition

One serving of this glorious gluten free Greek pasta salad packs about 320 calories, with 14g of healthy fats from olive oil and feta. Keep in mind – nutrition can vary based on your specific ingredients (especially pasta brand and cheese amounts). But with all those fresh veggies, it’s a nutrient powerhouse that tastes like vacation!

Frequently Asked Questions

Q1: Can I make this gluten free Greek pasta salad ahead of time?
Absolutely! In fact, I recommend making it at least 2 hours before serving – the flavors develop beautifully as it chills. It keeps wonderfully for up to 3 days in the fridge (just hold off adding fresh herbs until serving). The pasta stays perfectly al dente thanks to that initial undercooking.

Q2: What’s the best gluten-free pasta for cold salads?
Through lots of testing (and tasting!), I’ve found brown rice pasta holds up best. My gold standard is Jovial’s fusilli – it doesn’t get mushy and has that perfect chew. Corn-based pastas tend to fall apart, while quinoa blends can taste bitter. Pro tip: Always rinse gluten-free pasta with cold water to stop the cooking!

Q3: Can I make this dairy-free or vegan?
You bet! Simply swap the feta for your favorite vegan cheese (Violife’s feta-style is amazing) or leave it out entirely. The olives and dressing pack so much flavor, you won’t miss it. For extra creaminess, try stirring in some avocado chunks right before serving.

Q4: Help! My salad seems dry after chilling.
No worries – this happens sometimes! Just whisk together 1 tbsp each of olive oil and lemon juice, then drizzle over and toss gently. The pasta will drink it right up. I always save a little dressing on the side for this exact reason.

Q5: Can I add protein to make it a full meal?
Oh yes! Grilled chicken, shrimp, or chickpeas are fantastic additions. My Greek grandma would add leftover roasted lamb – talk about authentic! Just fold in your protein when tossing everything together.

Print