Looking for a delicious gluten-free pasta salad to add to your menu? Try this creamy Greek pasta salad! It’s loaded with perfectly cooked rotini, crunchy veggies, flavourful feta and olives and tossed in the most amazing yogurt dressing. Great for those summer barbecues and picnics!
This creamy Greek pasta salad recipe was originally posted in May of 2017 but has been updated with new pictures and more recipe tips.
Now that we are full swing ahead into the warmer months, I’m all about easy recipes that require little fuss but still provide tons of flavour.
I’ve always enjoyed pasta salad. Well, I’ve always loved pasta or, um, carbs.
This gluten-free pasta salad is just that.
I remember years ago when hubby and I were only teenagers, going to university, we would often visit the food court at the mall for a little nosh. There was this pizza place where we would love to grab a slice and a big serving of pasta salad. Boy, did I love that place.
These days, I opt to make my own pasta salad and this one is on regular rotation, especially this time of year.
Why We Love This Creamy Greek Pasta Salad
- Comes together in about 15 minutes. While your pasta is cooking, prepare the rest of the ingredients and make your dressing. Then combine it all.
- Great to bring along to a pot luck, barbecue or for entertaining on your deck this summer
- Of course, it tastes delicious!
Creamy Greek Salad Dressing
Instead of purely oil or mayo, this pasta salad is tossed with a creamy yogurt dressing.
It’s primarily Greek yogurt (or use Skyr yogurt) along with lots of freshly squeezed lemon juice, olive oil and seasonings (like dill and oregano).
This yogurt dressing is herbaceous and totally dill forward (which I love). Also delicious on baked potatoes!
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Can I Use Another Pasta?
Rotini pasta was used here, but you can use a similar sized noodle, like penne, fusilli or cavatappi.
Tip: Allow your pasta to cool before dressing. Place drained pasta on a baking tray with a tiny bit of olive oil and allow it to cool or rinse and drain with cold water.
Tip: Cook your pasta a little more than ‘al dente’ as it will firm up a little when cool.
More Recipe Tips and Variations
Like most pasta salads, this will firm up a little in the fridge. Before enjoying, remove from the fridge for a little bit (about 10 to 15 minutes or so) so it gets a little more lush again.
Don’t need this to be a gluten-free pasta salad? Use your favourite regular variety.
If you like more (or less) of a particular ingredient, simply adjust to taste.
To reduce some of the pungency of your red onion, give the sliced onion a little rinse/drain under cold water before adding to your salad.
This recipe yields quite a bit. You can easily reduce if you are feeding fewer people.
If you want to make things even more substantial (and don’t need this to be vegetarian), mix in some canned tuna (drained well). This makes for the most delicious lunch!
Remove the seeds from your cucumber (so it doesn’t water down your pasta salad).
More Summer Salads
- Mediterranean Pesto Pasta Salad
- Chunky Potato Salad
- Mixed Green Salad with Fruit
- Easy 7 Layer Salad from Tasty Ever After
I hope this Greek pasta salad makes an appearance on your picnic table this summer season. You’re going to love it!
Did you make this gluten-free pasta salad recipe? That’s awesome! Please leave a comment below. Love to hear how you enjoyed the recipe.
Creamy Greek Pasta Salad (gluten free pasta salad)
Greek Pasta Salad
- 12 ounces gluten-free rotini pasta (about a 340 gram box or ¾ pound)
- 1 small red bell pepper , chopped (about 1 cup)
- 1 small green bell pepper , chopped (about 1 cup)
- ½ large English cucumber , sliced in half, seeds removed and cut into bite-sized pieces (about 1.5 cups)
- 1 cup grape tomatoes , halved
- ¼ cup red onion , peeled and thinly sliced
- ½ cup black olives , pitted and sliced
- 1 cup feta cheese , crumbled (use a vegetarian variety, if needed)
- Fresh dill or oregano (garnish, to taste (optional))
Creamy Oregano Dressing
- 1 cup Greek yogurt (or Skyr yogurt)
- ½ cup lemon juice , juiced (from about 3 lemons)
- ⅓ cup olive oil
- 1 teaspoon dried oregano
- ½ to 1 teaspoon dried dill (depending on how much dill flavour you like)
- 2 cloves garlic , finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ red chili flakes (optional)
Greek Pasta Salad
- Cook rotini pasta per package instructions, about 1 to 2 more minutes than al dente. Drain and rinse with cool water. Drain again.
- In a large bowl, combine pasta with bell peppers, cucumber, grape tomatoes, red onion and olives. Mix to combine.
- Add crumbled feta and pour over creamy yogurt dressing. Stir to combine everything.
- Garnish with some fresh dill or oregano if you like. Enjoy!Note: Enjoy immediately or store leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days.
- In a bowl, combine yogurt with lemon juice, olive oil, oregano, dill, garlic, salt, pepper and red chili flakes. Whisk to combine. Pour over pasta salad, stirring in to coat everything.
- Like most pasta salads, this will firm up a little in the fridge. Before enjoying, remove from the fridge for a little bit (about 10 to 15 minutes or so) so it gets a little more lush again.
- Don’t need this to be a gluten-free pasta salad? Use your favourite regular variety.
- To reduce some of the pungency of your red onion, give the sliced onion a little rinse and drain under cold water before adding to your salad.
- This recipe yields quite a bit. You can easily reduce if you are feeding fewer people.
- Remove the seeds from your cucumber (so it doesn’t water down your pasta salad).
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.