Name: Gluten-Free Greek Pasta Salad
Prep time: 10 min
Cook time: 9 min
Total time: 199 min
Ingredients: 2 cups chickpea rotini pasta; 10 cherry tomatoes (halved); 1 red bell pepper (chopped); 1 small red onion (chopped); 1/2 English cucumber (sliced); 1/2 cup sliced black olives; 1/2 cup crumbled feta cheese; 2/3 cup olive oil; 1/4 cup red wine vinegar; 2 garlic cloves (minced); 1 Tbsp. lemon juice; 2 tsp. dried oregano; salt (to taste); pepper (to taste)

Bring on the sunshine with this light and refreshing Greek pasta salad. Packed with crisp summer veggies, salty olives and creamy feta cheese, this gluten-free dish is perfect for a potluck, picnic or a Mediterranean-inspired side at your next barbecue.

0 from 0 votes

Gluten-Free Greek Pasta Salad

Prep Time 10 minutes

Cook Time 9 minutes

Chill 3 hours

Total Time 3 hours 19 minutes

Servings 6

Calories 556 kcal

Author Kyra Williams

Ingredients

2 cups chickpea rotini pasta
10 cherry tomatoes halved
1 red bell pepper chopped
1 small red onion chopped
1/2 English cucumber sliced
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
2/3 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves minced
1 Tbsp. lemon juice
2 tsp. dried oregano
salt to taste
pepper to taste

Instructions

Fill large pot with lightly salted water and bring to rolling boil. Stir in pasta and return to boil. Cook pasta, uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.
In bowl, whisk together olive oil, vinegar, garlic, lemon juice, oregano, salt and pepper; set aside.
In large bowl, combine pasta, tomatoes, red peppers, onion, cucumber, olives and feta cheese. Pour on vinaigrette and mix well.
Cover and chill 3 hours before serving.