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Gluten-Free Greek Pasta Salad (Vegan, Allergy-Free)

Enjoy a vibrant and refreshing Gluten-Free Greek Pasta Salad that's vegan and allergy-free! This colorful dish is packed with fresh vegetables, flavorful herbs, and a tangy vinaigrette, perfect for a light lunch or side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 12 oz Gluten-Free Penne to al dente
  • 1 Pint Grape or Cherry Tomatoes halved
  • 2 Cups Sliced, Quartered English or Persian Cucumber
  • 1 Cup Sliced, Chopped Green Bell Pepper
  • 1/2 Cup Thinly Sliced Red Onion
  • 1/2 Cup Halved Kalamata Olives
Dressing
  • 1/3 Cup Extra Virgin Olive Oil
  • 2 TB Red grape juice Vinegar
  • 2 Tsp Lemon Juice
  • 2 Tsp Dried Oregano plus more to garnish
  • 1 Tsp Minced Garlic
  • Salt & Black Pepper to taste

Method
 

  1. Boil penne according to package directions, to al dente.
  2. Slice and chop bell pepper, cucumber, tomatoes, red onion, olives and toss in a large bowl.
  3. Drain and rinse pasta under cold water, then add to the chopped veggies.
  4. Whisk together olive oil, vinegar, lemon juice, and seasonings, then add to the pasta salad.
  5. Gently mix and toss everything together.
  6. Marinate and chill in the fridge for at least 30 minutes (preferably overnight).
  7. Enjoy cool, at room temperature.

Notes

For best flavor, let the salad marinate overnight.