This Gluten Free Greek Pasta Salad is one of my favourite lunch and BBQ side dish ideas. I transformed a classic Greek salad into a simple, gluten free pasta salad that’s ideal for summer gatherings and easy midweek lunches.
A traditional Greek salad is hard to beat in warm weather, so turning it into a pasta salad felt like the perfect plan. Gluten free pasta mixes with feta, olives, cucumber, tomato and red onion, all coated in a bright lemon, feta and oregano dressing.
This chilled gluten free pasta salad works brilliantly as a side for a BBQ, picnic or summer buffet, and it also packs well for a gluten free lunchbox. If you enjoy my gluten free tuna pasta salad, this Greek-style version is definitely worth trying next.
Below you’ll find tips for ingredients and substitutions, the best gluten free pastas for cold salads, serving suggestions and a clear method so you can make this again and again.
Why make this recipe?
- Super simple: Just a handful of fresh ingredients and storecupboard staples come together in minutes.
- Hot or cold: Depending on the pasta you choose, this salad is delicious served warm or chilled.
- Fresh flavours: Lemon and feta add a lively tang to cucumber and tomato — perfect for summer.
- Dairy-free option: Easily swap feta and yoghurt for dairy-free alternatives to make a vegan version.
Ingredients and Substitutions
This Greek pasta salad uses mostly fresh vegetables with a few pantry staples. It’s flexible and easy to adapt.
Key ingredients:
- Gluten free pasta – Choose a brand that remains tender when chilled; quality varies between brands.
- Feta cheese – Use dairy-free feta for a vegan option or a lower-fat variety if preferred.
- Cucumber – Half a standard cucumber works well; baby cucumbers are an alternative.
- Tomato – Plum tomatoes are handy to halve; larger tomatoes can be chopped to similar sizes as the cucumber.
- Red onion – Optional if raw onion is too strong; spring onions offer a milder alternative.
- Kalamata olives – Pitted Kalamata are ideal for a Greek flavour; black olives can be used instead.
Dressing ingredients:
- Greek yoghurt – Keeps the dressing light; swap for plant-based yoghurts for a vegan version.
- Oregano – Dried or fresh works; add more to taste.
- Olive oil – Extra virgin olive oil gives the best flavour.
- Lemon juice – Freshly squeezed if possible for brightness.
- Red wine vinegar – Traditional for Greek salad; apple cider vinegar can be substituted if needed.
- Garlic – Fresh, chopped or paste adds depth.
- Extra feta in the dressing – Blended into the dressing for extra creaminess and flavour.
- Salt and pepper – Adjust to taste.
The best gluten free pasta for pasta salad
Gluten free pasta textures vary by brand; some become brittle when chilled while others hold up well. If you plan to serve the salad cold or keep leftovers, investing in a higher-quality gluten free pasta usually gives a better result.
Good options include:
- Italian-style gluten free brands and brown rice pastas tend to perform best when eaten cold.
- Look for fusilli, penne or other shapes that hold dressing well and check the pack for a firm but tender texture once cooked.
Serving Suggestions
Ways to serve this salad:
- BBQ side: Complement potato salad and grilled meats for a balanced spread.
- Salad buffet: Mix with other cold salads like watermelon and feta or chickpea and halloumi.
- Lunchbox: Make ahead and enjoy cold as a portable lunch.
- Light dinner: Add grilled chicken or halloumi to turn it into a main course.
How to make Greek Pasta Salad
This salad comes together quickly — under 15 minutes — and is straightforward to prepare.
Basic method summary:
- Cook the gluten free pasta following pack instructions. Drain and set aside.
- Chop cucumber into 2cm pieces, halve plum tomatoes (or chop larger tomatoes to match the cucumber), and finely slice the red onion.
- Whisk the dressing ingredients together, using a fork to mash the extra feta into the yoghurt, oil and lemon mixture until relatively smooth.
- Combine pasta, cucumber, tomato, red onion and olives in a large bowl. Crumble or chop the feta and add it to the salad, then toss gently.
- Pour the dressing over the salad, mix well and serve immediately, or chill before serving.
Frequently Asked Questions
Regular pasta contains gluten, so to make a gluten free pasta salad you must use gluten free pasta. Check the free-from aisle or specialist brands for options that hold up well when chilled.
Traditional Greek salad is naturally gluten free, made with vegetables, olives, feta, oregano, olive oil and lemon. This pasta version preserves those flavours while adding gluten free pasta.
Orzo is traditionally wheat-based and not gluten free. Gluten free orzo is uncommon; substitute with small gluten free pasta shapes like tiny fusilli or acini di pepe if you want a similar texture.
Yes. Replace feta and Greek yoghurt with dairy-free alternatives to make the recipe vegan while keeping the same bright flavours.
Yes. Store in the fridge and serve cold. It keeps for 2–3 days, though it’s best eaten as close to cooking as possible for the best texture.
Once cooled, refrigerate in an airtight container for up to 2–3 days. Do not freeze.
This easy gluten free Greek pasta salad serves 4 as a side or 2 as a main. I’d love to hear how you serve yours—feel free to share photos or feedback where you usually post recipes.
More Salad Recipes
If you enjoy this salad, consider trying other gluten free salad recipes for variety and inspiration.
- Rocket Salad
- Chicken and Bacon Pasta Salad
- Cheeseburger Salad
- Potato Salad
- Crispy Rice Salad
- Greek Salad
- Mexican Corn Salad
- Couscous Salad (gluten free alternative)
- La Scala Salad (Watermelon & Feta)
- Hot Honey Beef Bowls
If you make this recipe and enjoy it, please consider tagging or sharing a photo on social media and leaving a review. Positive feedback helps others find the recipe and supports creators who share free recipes.
Greek Pasta Salad (Gluten Free)
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Ingredients
- 300 g gluten free pasta
- Half a cucumber
- 150 g plum tomatoes
- 100 g feta cheese
- 100 g pitted Kalamata olives
- 1 red onion
For the dressing:
- 2 tbsp Greek yoghurt
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- Juice of 1 lemon
- 1 tsp chopped garlic
- 1 tsp dried oregano
- 50 g feta
- Salt and Pepper
Instructions
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Cook the gluten free pasta as per the pack instructions. Once cooked, drain and set to one side.
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Meanwhile, chop the cucumber into 2cm chunks and cut the tomatoes in half (or chop to match the cucumber). Finely chop the onion.
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Mix all dressing ingredients together and use a fork to mash the feta into the mixture until mostly combined.
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Add the cucumber, tomato, red onion, olives and cooked pasta to a large bowl. Crumble or chop the feta into the bowl and toss to combine.
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Pour the dressing over the salad, mix well and serve immediately or chill before serving.
Video
Notes
- See the guidance above for tips on the best gluten free pasta, storage and dairy-free swaps.
Nutrition
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