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Greek Pasta Salad (gluten-free)

This Greek Pasta Salad is the ultimate no-mayo pasta salad and for all my Greek salad lovers, this is such an easy side dish or main to make!

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 14 mins

Yield: Serves 3-4 1x

Ingredients

Scale

Salad:

  • 12 ounces¬†gluten-free pasta of choice
  • 2 mini seedless cucumber, chopped
  • 1/2 cup Kalamata olives, chopped
  • 1/2 cup green olives, chopped
  • 1 bell pepper, chopped with seeds removed (yellow, red or range all work!)
  • 2/3 cup feta cheese (I love a sheep or goat’s milk one)

Dressing:

  • 4 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 3 tablespoons lemon juice
  • Sea salt + pepper to taste

Instructions

  1. Cook pasta according to instructions then rinse under cold water to prevent sticking
  2. In a large bowl, mix together dressing ingredients then add everything but the pasta
  3. Next mix in the pasta then stir to combine everything and enjoy immediately as a side or as a main dish (it’s great with chicken or salmon on top too!)

Notes

*Store leftovers in the fridge for 3-5 days but add dressing before serving for optimal pasta salad

  • Author: Rachel