Gluten-Free Greek Pasta Salad

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Bring on the sunshine with this light and refreshing Greek pasta salad. Packed with crisp summer veggies, salty olives and creamy feta cheese, this gluten-free dish is perfect for a potluck, picnic or a Mediterranean-inspired side at your next barbecue.

Gluten-Free Greek Pasta Salad in White Bowl Next to Rustic Silver Serving Utensils and a Bottle of Olive Oil

Gluten-Free Greek Pasta Salad in White Bowl Next to Rustic Silver Serving Utensils and a Bottle of Olive Oil


Gluten-Free Greek Pasta Salad

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Prep Time 10 minutes
Cook Time 9 minutes
Chill 3 hours
Total Time 3 hours 19 minutes
Servings 6
Calories 556kcal
Author Kyra Williams


  • 2 cups chickpea rotini pasta
  • 10 cherry tomatoes halved
  • 1 red bell pepper chopped
  • 1 small red onion chopped
  • 1/2 English cucumber sliced
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese
  • 2/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves minced
  • 1 Tbsp. lemon juice
  • 2 tsp. dried oregano
  • salt to taste
  • pepper to taste


  • Fill large pot with lightly salted water and bring to rolling boil. Stir in pasta and return to boil. Cook pasta, uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.
  • In bowl, whisk together olive oil, vinegar, garlic, lemon juice, oregano, salt and pepper; set aside.
  • In large bowl, combine pasta, tomatoes, red peppers, onion, cucumber, olives and feta cheese. Pour on vinaigrette and mix well.
  • Cover and chill 3 hours before serving.


Vitacost has the great ingredients you’ll need!


Calories: 556kcal | Carbohydrates: 52g | Protein: 22g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 11mg | Sodium: 727mg | Potassium: 222mg | Fiber: 13g | Sugar: 10g | Vitamin A: 916IU | Vitamin C: 35mg | Calcium: 168mg | Iron: 9mg

Featured Products

Banza Chickpea Pasta Rotini

Mina Moroccan Dry Cured Black Olives Jar

Santa Cruz Organic Pure Lemon Juice

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