Gluten free pasta salad with a nod to the Greeks. Now that’s what we’re talking about!
Pasta salad used to be one of my go-to meals for a quick lunch, packed full of veggies and proteins. At least, up until I went gluten free – then I had to do things a bit differently. Lucky for most of us, we can now easily find good alternative store-bought gluten free pasta to use and make our own homemade pasta salad.
On the plus side, this pasta salad is likely much better for you than the store-bought version. The biggest challenge I have with a good pasta salad since going gluten free is that now I actually prefer it warm instead of cold! I used to love a good cold pasta salad but lately, I’d rather have a cold corn salad and a warm pasta salad. (Together they make a fantastic lunch.)
The texture of gluten free noodles just seems much more gummy when they’re cold than it would if it were a gluten filled noodle.
Regardless, now I just simply serve my pasta salad warm, or warm it up a bit before serving to loosen up the noodles. The result? Delish!
I tend to make pasta salad more during the summer time because I can walk right out to our garden and pick fresh produce to go in it. I love to add cucumbers, squash, tomatoes, and onions right out of our garden.
I’ve made this pasta salad as a base all summer long. Then I’ll mix and match it again and again with whichever vegetables are ready to come off the vine.
This salad is tasty made with cubed ham or with simply veggies too! Then, add a little hardboiled egg for even more goodness. The sky is the limit with this recipe as you can mix and match it to what you have on hand simply using the dressing and pasta as a base for your creation.
Are you ready to whip up a little Greek Pasta Salad for lunch? Let’s get to it!
This salad also compliments these pretzel roll sandwiches well, or would be great next to David’s BBQ split chicken breasts recipe too.
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Stuck in a rut or looking for fun new recipes to try?
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Gluten Free Pasta Salad Recipe
Ingredients
- 12 ounces Gluten Free Fusilli Pasta
- 1/3 cup Extra Virgin Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 clove Garlic crushed
- 2 Roma Tomato sliced
- 1/4 cup Black Olives sliced
- 1 Yellow Squash diced
- Feta Cheese
Instructions
- Begin by preparing the pasta as instructed on the package.
- Drain the pasta and set aside in a large bowl.
- In a small bowl combine the olive oil, vinegar, and crushed garlic. Mix this together well to form the dressing.
- Pour the dressing over the pasta and toss well.
- Add in the veggies and toss to coat.
- Top with a sprinkle of feta cheese.
- Serve warm.