Mediterranean Gluten-Free Pasta Salad
This Mediterranean gluten-free pasta salad is perfect for summer meals, picnics, and meal prep. Made with gluten-free fusilli, a bold vinaigrette, and your favorite Mediterranean-inspired add-ins, it stays tender and flavorful even after chilling. The full vinaigrette recipe is included and can be made with either Greek or Italian seasonings.
Servings: 8
Calories: 423kcal
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.
Notes
The vinaigrette recipe makes enough to fully dress the pasta once during cooling and again before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can adjust mix-ins based on what you have available—I usually aim for a total of 400-600 g.
Nutrition
Serving: 1g | Calories: 423kcal | Carbohydrates: 46g | Protein: 14g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 32mg | Sodium: 1418mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 247IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 1mg