Greek Pasta Salad

Greek pasta salad 1

Delight in the Mediterranean Flavors with Our Greek Gluten-Free Pasta Salad – A Wholesome Twist on a Classic Favorite

Photo and recipe created by Elisabeth @zazachef_cook.eat.repeat


1 box of Ancient Harvest Rotini Pasta
1 cup cucumber, cut in cubes
½ cup grape tomatoes, cut in halves
1 cup spinach, chopped
2 cups portabella mushrooms, sliced and roasted.
2 cups broccoli floret, roasted
½ cup feta cheese, crumbled

2-3 tbsp olive oil
⅓ cup red wine vinegar
juice of ½ a lemon
2 tsp minced garlic
1 tsp oregano
Salt & pepper to taste


Cook your pasta al dente -not fully cooked, drain then let cool completely in a bowl.

In the meantime, chop the vegetables.

Make the dressing set aside.

Once pasta is cooled, add 1 tsp of the dressing to the bowl to ‘break up’ the pasta a bit then mix in your chopped veggies. Then add in dressing and feta cheese and mix completely.

Serve immediately or keep in the fridge for up to 3-4 days!