Description
A bright, refreshing gluten free pasta salad packed with juicy tomatoes, crisp cucumbers, briny olives, and a zesty homemade dressing. It’s the perfect side for summer cookouts or a quick meal prep option that never gets boring. This dish is easy to customize and keeps well in the fridge, making it a healthy, flavorful, and satisfying gluten free staple.
Ingredients
12 oz gluten free pasta (rotini or fusilli)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, chopped
¼ cup red onion, thinly sliced
½ cup kalamata olives, halved
¼ cup fresh parsley or basil, chopped
½ cup crumbled feta (optional)
For the Dressing:
½ cup extra virgin olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp dried oregano
Salt and black pepper to taste
Instructions
- Boil salted water and cook pasta until al dente (8–10 minutes). Drain and rinse under cold water.
- While pasta cooks, chop all vegetables and herbs.
- In a bowl, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
- Combine pasta, veggies, herbs, and feta in a large bowl.
- Pour dressing over the salad and toss gently.
- Chill for 30 minutes, then taste and adjust seasoning before serving.
Notes
Add chickpeas or grilled chicken for extra protein.
Store dressing separately if prepping more than a day ahead.
Use extra herbs like dill or mint for a fresh twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: Boiling + Chilling
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350