Creamy Greek Pasta Salad (gluten free pasta salad)
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!
Course Salad, Side Dish
Keyword gluten free pasta salad, rotini pasta salad, summer salad
12ouncesgluten free rotini pasta(about a 340 gram box)
1smallred bell pepper, chopped (about 1 cup)
1smallgreen bell pepper, chopped (about 1 cup)
½largeEnglish cucumber, sliced in half, seeds removed and cut into bite-sized pieces (about 1.5 cups)
1cupgrape tomatoes, halved
¼cupred onion, peeled and thinly sliced
½cupblack olives, pitted and sliced
1cupfeta cheese, crumbled
fresh dill or oregano(garnish, to taste (optional))
Creamy Oregano Dressing
1cupGreek yogurt(or Skyr yogurt)
½cuplemon juice, juiced (from about 3 lemons)
½ to 1teaspoondried dill(depending on how much dill flavour you like)
2clovesgarlic, finely minced
¼red chili flakes(optional)
Greek Pasta Salad
Cook rotini pasta per package instructions, about 1 - 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!
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.
Alternatively, if making ahead, you can always wait to dress your salad until just before enjoying. If doing that, I would recommend tossing your salad with a tiny bit of olive oil so it doesn't all stick together.
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 recipes yields quite a bit. You can easily reduce if you are feeding less people.
If you want to make things even more substantial, mix in some canned tuna (drained well). This makes for the most delicious lunch!
Store leftovers in a covered container in the fridge and enjoy within 3 to 5 days.
Remove the seeds from your cucumber (so it doesn't water down your pasta salad).
Nutrition information (estimate only) does not include the salt in your pasta water.