Mediterranean Gluten-Free Pasta Salad (Tested and Meal-Prep Friendly)
If you’ve ever made pasta salad with gluten-free pasta and ended up with a mushy or dried-out mess, you’re not alone. This Mediterranean-inspired pasta salad solves that problem with a tested approach to selecting the best gluten-free pasta for cold salads, chef-tested preparation tips, and a flavorful vinaigrette that keeps it moist and satisfying—even the next day.
In my YouTube video, I walk through a comparison of popular gluten-free pasta brands to see which ones hold up best when chilled. I also share my go-to pasta salad method, from cooking and rinsing techniques to mixing and dressing tips that ensure your salad stays delicious for days.
This recipe features gluten-free fusilli pasta and a mix-and-match base of Mediterranean-inspired add-ins like cucumbers, tomatoes, olives, and artichoke hearts. You can keep it vegetarian or bulk it up with salami or grilled chicken. A full batch of Greek or Italian vinaigrette ties it all together, and crumbled feta is added just before serving for the perfect finishing touch.
Whether you’re prepping weekday lunches or planning a summer get-together, this recipe is designed to be flexible, flavorful, and foolproof.
Key Ingredients
See the recipe card below for full quantities and instructions, but the core of this pasta salad includes gluten-free fusilli, a full batch of homemade vinaigrette, and your choice of mix-ins such as tomatoes, cucumbers, olives, artichokes, and feta. The dressing includes a ½ cup of oil, ¼ cup vinegar, and 3 tablespoons of water, seasoned with mustard, garlic, herbs, salt, and pepper.
Tips for Best Results
Cook your pasta slightly past al dente to keep it tender once chilled. It will firm up a little when rinsed and more once chilled so cook it a little softer than you want your final result. Rinse it under cold water to stop the cooking process, then toss with half the dressing while it’s still warm to help it absorb flavor. Chill completely before mixing in the remaining ingredients, and save the feta and fresh herbs for just before serving to keep their texture and color fresh.
Watch the Pasta Brand Test and Full Recipe on YouTube
Curious which gluten-free pasta brands held up best? Watch the full video here:
Watch on YouTube
Storage and Variations
This pasta salad stores well for up to four days in the refrigerator. Before serving, refresh with a splash of olive oil , vinegar or dressing, if needed. You can easily customize this recipe by swapping in your favorite vegetables, cheeses, or proteins. You can also use more or less add-ins to your taste.
Mediterranean Gluten-Free Pasta Salad
Ingredients
Pasta Salad
- 1 box (340–454 g) box gluten-free fusilli pasta
- 1 -2 tbsp tablespoons kosher salt for boiling water
- 2-3 cups total add-ins (see suggestions below) 400-500 g
- ½ -1 cup (75 - 150 g) crumbled feta cheese (add just before serving)
- Salt and pepper to taste
- Chopped fresh herbs parsley, basil, or oregano, optional
Suggested Add-Ins (choose your favorites):
- 1 cup 150 g grape or cherry tomatoes, halved
- 1 small seedless cucumber about 150 g, chopped
- 1/2 cup 40 g chopped red or sweet onion
- ½ cup 75 g pitted Kalamata olives, halved
- ½ cup 90 g quartered artichoke hearts
- ¼ cup 30 g julienned sun-dried tomatoes
- ¼ cup 35 g chopped giardiniera or pepperoncini
- 1 cup 150 g cubed salami or cooked chicken
- 1 cup 160 g mozzarella pearls or cubed string cheese
Vinaigrette (Greek or Italian Style)
- ½ cup 120 ml olive oil or avocado oil
- ¼ cup 60 ml red or white wine vinegar
- 3 tablespoons 45 ml water
- 1 -2 tsp Dijon mustard
- 1 garlic clove finely grated or minced (optional)
- 1 tsp dried oregano or Italian seasoning
- 1/2 tsp kosher salt to taste
- freshly ground black pepper to taste (optional)
- 1 tsp sugar or honey to balance acidity (optional
Instructions
- Bring a large pot of water to a boil and add 1–2 tablespoons of kosher salt. Cook gluten-free fusilli 1–2 minutes past al dente for a slightly softer texture that holds up better when cold.
- Drain and rinse the pasta under cold water to stop the cooking process and remove surface starch.
- While the pasta is still slightly warm, toss it with half of the vinaigrette to absorb flavor. Let cool completely.
- Add your selected mix-ins (except feta and delicate herbs), stir to combine, and refrigerate for at least 1 hour or overnight.
- Just before serving, stir in the remaining vinaigrette and add crumbled feta and any fresh herbs. Taste and adjust salt and pepper as needed.