Gluten-free Greek Pasta Salad

Gluten-Free Greek Pasta Salad is an easy side dish that is a hit at every summer BBQ or family potluck. Crispy cucumbers, juicy tomatoes, briny olives, red onions, and perfectly cooked pasta all topped with a delicious, homemade Greek salad dressing made with bone broth. This recipe is made with chickpea pasta so it is high-protein and can easily be made a meal by adding chicken, too!

As someone who loves Mediterranean flavors, this pasta salad is heavenly! It takes all the flavors of a Greek Salad and puts it in pasta form, similar to my Greek Chicken Salad. It gets better the longer it sits so don't be afraid to prep it for lunch for a few days or use leftover pasta for lunches like this Kale Pasta Salad.

Why You'll Love This Recipe

Simple: The only cooking required for this recipe is the pasta (I have full confidence that you can cook pasta). Outside of that, it just takes chopping a few veggies and mixing up the dressing.

Gut Healthy: One secret ingredient in this recipe is bone broth! The recipe is made with bone broth which has so many nutrients that feed our gut.

Ingredients You Will Need

You will need the following ingredients to make a Gluten-free Greek Pasta Salad:

Gluten-free Pasta: I like Banza Pasta the best. This chickpea pasta is much higher in protein and fiber than regular pasta.

Baby Cucumbers: are crisp and crunchy from the high water content. While it is full of water, it is also full of nutrients, too! It has a very low glycemic index, which means it does not spike your blood sugar very much. It helps reduce your cancer risk, eases diverticulitis, and promotes hydration.

Grape Tomatoes: have a sweet, juicy flavor and a firm texture, they are low in calories and high in water content. They are high in vitamins A and C so they support the immune system and are also high in fiber and antioxidants.

Red Onion: are full of antioxidants that help fight inflammation. They also have folate, manganese, and some vitamin C. They are antibacterial, help digestion (for some), and can help reduce your risk of cancer.

Green Bell peppers: are a low-calorie vegetable rich in vitamins C and A, which boost immune function and support eye health, and they also provide fiber and antioxidants for overall wellness. With a crisp texture and mildly bitter they are hydrating and perfect for this salad.

Olives: are a nutritious fruit high in healthy fats, which support heart health, and they also provide vitamin E and antioxidants that help reduce inflammation. With a rich, savory flavor and briny taste, they add depth and complexity.

For the dressing

Bone Broth: In this recipe, I used Fond Bone Broth's Spring Clean flavor. Bone broth is a nutrient-rich liquid made by simmering high-quality animal bones, connective tissues, and aromatic vegetables in water for an extended period. It is known for its properties that aid in gut health and healing inflammation.

Lemon juice: This adds a nice tartness to the dressing to help balance out the herby flavors.

Olive Oil: It is really important to get a high-quality olive oil and one that is 100% olive oil and single origin, the food industry likes to cut corners when it comes to oils so be sure you check your labels.

Red Wine Vinaigrette: has a robust, tangy flavor with a hint of fruity sweetness and a slightly acidic bite. Its complex taste adds depth and brightness to salad dressings.

Dijon Mustard: Dijon mustard is known for its bold, tangy flavor. It gives a nice punch in this recipe! I really like Noble Made's Dijon mustard because it has no sugar or additives in it.

Primal Palate Super Gyro Seasoning: The best Mediterranean-flavored spice blend! All the delicious spices with no extra fillers.

Recipe Variations

Pasta: Any kind of pasta can be used! I use gluten-free pasta, but this would be great with grain-free or regular pasta, too.

Make it a meal: This recipe already has a decent amount of protein, but to make it a meal add some chicken! It would make a great meal prepped lunch!

Seasoning: For the Greek seasoning I use Primal Palate's Super Gyro seasoning. However, if you don't have this on hand, you can use ½ teaspoon of each: Oregano, Marjoram, Thyme, Garlic powder, and salt.

Instructions

Cook the pasta: Use the box instructions, but subtract 1 minute from the time to make sure that the pasta does not get overcooked.

Chop and combine the veggies: Combine all the chopped green peppers, red onions, cucumbers, and olives in a large bowl.

Make the dressing: Combine olive oil, red wine vinegarette, bone broth, Dijon mustard, lemon, and Super Gyro seasoning into a jar or bowl and whisk until combined.

Build the salad: When the pasta is done, drain and rinse it with cold water to stop the cooking. Add to the bowl with the veggies and then pour dressing on top. Add as much or as little dressing as you like.

Toss the salad: Make sure everything is coated and combined. Then serve and enjoy!

Recipe Tips and Tricks

Cooking the pasta: I recommend cooking the pasta to al dente. If you overcook the pasta, the salad will get mushy and not soak up any dressing. If you undercook it, it will absorb all the dressing, not leaving any to help bring all the flavors of the salad together.

Extra Gut Health: If you want to add more nutrients to the pasta, cook it in bone broth! It will infuse all the gut-healthy nutrients into the pasta.

Feta Cheese: If you are not completely dairy-free or doing a Whole30, feta cheese is a great addition to this Greek pasta salad!

Storage Tips

This will stay fresh in the fridge for 3-5 days but is freshest for 2-3 days.

When meal prepping this Greek pasta salad, I recommend not putting excess dressing on it so it doesn't get too soggy.

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