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Easy & Delicious Gluten-Free Greek Pasta Salad

Easy & Delicious Gluten-Free Greek Pasta Salad Recipe
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A vibrant, gluten-free Mediterranean pasta salad with tangy lemon-oregano dressing, crisp vegetables, and briny olives. Perfect for summer or quick weeknight dinners, this hearty salad blends bold flavors and colorful textures for a crowd-pleasing dish.

Ingredients

Scale

12 oz Gluten-Free Penne* (or your favorite gluten-free pasta shape)
1 pint Grape or Cherry Tomatoes, halved
2 Cups Sliced, Quartered English or Persian Cucumber
1 Cup Sliced, Chopped Green Bell Pepper
½ Cup Thinly Sliced Red Onion
½ Cup Halved Kalamata Olives
â…“ Cup Extra Virgin Olive Oil
2 TB Apple Cider Vinegar (instead of red wine vinegar)
2 Tsp Lemon Juice
2 Tsp Dried Oregano (plus more for garnish)
1 Tsp Minced Garlic
Salt & Black Pepper, to taste

Instructions

Cook the Pasta: Boil a large pot of salted water, add gluten-free penne, and cook until al dente. Drain, rinse under cold water to stop cooking, and set aside to cool.
Prep the Veggies: While pasta cools, halve the tomatoes, quarter the cucumber, chop the bell pepper, slice the red onion, and prepare kalamata olives.
Whisk the Vinaigrette: Combine olive oil, apple cider vinegar, lemon juice, oregano, garlic, salt, and pepper in a jar or bowl. Shake or stir thoroughly.
Toss the Salad: In a large bowl, mix cooked pasta with the prepped vegetables and olives. Add dressing and toss until evenly coated.
Garnish and Serve: Sprinkle with fresh oregano. Serve chilled, refrigerating if needed for 30 minutes before serving.

Notes

Substitute apple cider vinegar for red wine vinegar to maintain non-alcoholic compliance.
Cool pasta promptly to avoid sogginess.
Add grilled chicken or chickpeas for protein (not included in base). Refrigerate 3-5 days for storage.

Nutrition

Find it online: https://bestdisheasy.com/gluten-free-greek-pasta-salad-recipe/