Cuisine Gabrielle

This is one of the pasta salads I make the most. It’s packed with Mediterranean flavour, and it always gets noticed at potlucks. Everyone always asks me how I make this dressing so delicious. So here’s the secret:

It’s all about the rich, balsamic vinegar taste.

And a good crushed garlic (who doesn’t like garlic?!).

I found a crazy good organic balsamic vinegar at Costco (see recipe below for the details). Its rich, almost sweet taste balances the vinegar’s acidity, and the flavour is second to none. It’s such a good vinegar that I use it for dipping bread and in my pulled pork recipe too. The taste steals the show!

Why You’ll Love This Greek Pasta Salad

If you’re vegan, or simply avoiding dairy because of an allergy, this salad will make you forget you even needed feta cheese to enjoy life.

It’s a perfect side dish to any potluck, especially for outdoor BBQs or a mid-winter birthday party. (These photos were taken as I was prepping for my husband’s birthday party potluck!)

It’s hearty, full of fresh veggies, packed with flavour, and to top it off: healthy.

But don’t let the word “healthy” scare you away from bringing it to the party. No one will know your pasta is gluten-free (if you use the one I recommend below) and no one will wonder where the cheese is.

This recipe was adapted from a Greek green salad I used to make 20 years ago. Now I’ve replaced romaine lettuce for pasta and sometimes I throw in a can of chick peas for extra protein.

The homemade balsamic vinaigrette will make you wonder why you ever bought salad dressings at the grocery store. It’s my go-to recipe for almost all my salads, and once you try it, you’ll know why.

And if this salad couldn’t be any better, it keeps really well in the fridge for 2-3 days, even with the dressing on it. So make a bit extra, keep some for easy weekday lunches or a quick dinner side dish. It goes really well with grilled chicken!

Ingredients

Salad Ingredients

1/2 box GoGo Quinoa Red & White Quinoa Macaroni (113 g uncooked gluten-free pasta)

1 box GoGo Quinoa Organic Rice & Quinoa Fusilli (227 g uncooked gluten-free pasta)

2 long English cucumbers, cut into quarter slices

2 cups cherry tomatoes, halved

1 bell pepper, chopped

1/2 red onion, finely chopped

4 tbsp flat leaf parsley, chopped

Salad Dressing

2/3 cup olive oil

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1 tbsp Dijon mustard

2 tsp dried basil (rub between palms to release flavour)

1 tsp dried oregano (rub between palms to release flavour)

1 clove garlic, crushed

Salt and pepper to taste

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How to Make the Greek Pasta Salad

Step 1: Cook the pasta

Cook the gluten-free pasta according to package instructions in salted water.

Tip: Wait until the water is boiling before adding the salt, then add the pasta.

Drain the pasta and rinse under cold water to stop the cooking process.

Set aside to cool.

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Step 2: Chop the vegetables

Slice the cucumbers, halve the cherry tomatoes, chop the bell pepper and finely chop the red onion and parsley.

Fresh ingredients are key to giving this salad its bright Mediterranean flavour.

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Step 3: Combine the salad ingredients

Add the cooled pasta to a large mixing bowl.

Add the cucumbers, tomatoes, red onion, and parsley.

Toss lightly to distribute everything evenly.

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Step 4: Make the vinaigrette

Add the olive oil, balsamic vinegar, red wine vinegar, Dijon mustard, garlic, basil, oregano, salt, and pepper to a mason jar.

Close the lid tightly and shake vigorously until fully combined.

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Step 5: Toss the salad

Pour the dressing over the pasta and vegetables.

Toss everything together until the pasta and vegetables are well coated.

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Step 6: Let the flavours develop

Let the salad sit for 30–60 minutes before serving.

This allows the vinaigrette to soak into the pasta and vegetables, creating a deeper flavour.

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Step 7: Serve and enjoy

Serve chilled or at room temperature.

This salad makes 12 generous servings, perfect for shared meals at gatherings.

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Ways to Customize This Salad

Add more protein

Replace the quinoa-rice pasta with lentil pasta.

Or replace half the pasta with a can of chickpeas.

Storage Tips

Store the pasta salad in an airtight container in the refrigerator for up to 4 days.

If the pasta absorbs some dressing while stored, simply add a splash of olive oil and vinegar and toss before serving.

This salad actually tastes even better the next day once the flavours have had time to develop.

FAQ

Can I make this Greek pasta salad ahead of time?

Yes! In fact, it’s even better when made a few hours ahead. Prepare the salad, refrigerate it, and give it a quick toss before serving.

What gluten-free pasta works best?

Quinoa or rice-based pasta works well because it holds its texture better in cold salads than some corn-based varieties.

Can I add vegan cheese?

You can, but it’s not necessary. The vinaigrette adds enough flavour that the salad tastes great without it.

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If you try this recipe, leave a comment below and let me know how it turned out!