Greek Pasta Salad

A good Greek Pasta Salad should taste like the best parts of a colorful lunch bowl. You get tender pasta, crisp cucumber, juicy tomatoes, briny olives, fresh herbs, and a bright vinaigrette that makes every forkful feel lively.

For a Low-FODMAP, lactose-free, and gluten-free spin, this recipe keeps the classic flavor but swaps the usual trouble spots. Certified gluten-free pasta replaces wheat pasta, scallion green tops bring a gentle onion-like finish, and label-checked lactose-free or dairy-free feta-style crumbles add that salty, creamy bite.

Make it once and let it chill for lunches, picnic plates, or an easy side with dinner. The dressing settles into the pasta while the vegetables stay fresh and crunchy, which means tomorrow’s bowl might taste even better.

Ingredients

Materials Needed

• Large pasta pot
• Colander
• Cutting board and sharp knife
• Measuring cups and measuring spoons
• Large mixing bowl
• Small jar with lid or small mixing bowl
• Whisk or fork
• Large spoon or salad tongs
• Airtight container, optional for meal prep

Step-by-Step Instructions

1. 1

   Cook the pasta

   Bring a large pot of salted water to a boil. Cook the certified gluten-free pasta according to the package directions until tender but still firm enough to hold its shape.

2. 2

   Cool it down

   Drain the pasta and rinse it briefly under cool water to stop the cooking. Shake off extra water well so the vinaigrette can cling to the pasta instead of getting watered down.

3. 3

   Prep the vegetables

   Dice the cucumber, quarter the tomatoes, chop the green bell pepper, slice the olives, and thinly slice the scallion green tops or chives. Chop the basil and parsley just before mixing for the freshest flavor.

4. 4

   Shake the vinaigrette

   Add the red wine vinegar, lemon juice, olive oil, Dijon mustard, nutritional yeast, oregano, salt, and pepper to a jar. Seal and shake until glossy, or whisk everything together in a small bowl.

5. 5

   Dress the pasta first

   Add the cooled pasta to a large mixing bowl and pour in most of the vinaigrette. Toss until the pasta is evenly coated, saving a little dressing for freshening up the salad before serving.

6. 6

   Fold in the fresh ingredients

   Add the cucumber, tomatoes, green bell pepper, olives, chickpeas, feta-style crumbles, scallion green tops, basil, and parsley. Gently toss so the vegetables stay crisp and the crumbles do not break down too much.

7. 7

   Chill and taste

   Cover the bowl and chill for at least 15 minutes if you have time. Taste before serving and add the reserved vinaigrette, a squeeze of lemon, or a pinch of salt if the pasta needs a little lift.

8. 8

   Serve and store

   Serve cold or at room temperature as a light meal, side dish, or make-ahead lunch. Store leftovers in an airtight container in the refrigerator and stir before enjoying again.

Low-FODMAP Notes

This Greek Pasta Salad skips wheat pasta, red onion, garlic cloves, and garlic powder. Certified gluten-free pasta, scallion green tops, fresh herbs, lemon, olives, and a mustard vinaigrette help keep the flavor bright without relying on those ingredients.

Use canned chickpeas that are well drained and rinsed, and keep the amount modest across the full salad. Check labels on pasta, Dijon mustard, feta-style crumbles, olives, and nutritional yeast for hidden wheat, garlic, onion, inulin, or high-FODMAP sweeteners.

This recipe is designed with Low-FODMAP-friendly ingredients, but it has not been lab-tested. Choose the ingredients and serving size that feel right for your own needs.

Recipe Tips

• Choose a sturdy pasta shape. Fusilli and penne hold dressing well and are less likely to fall apart after chilling.
• Cool the pasta fully. Warm pasta can soften the vegetables too quickly, so give it a rinse and drain it well before mixing.
• Save a splash of vinaigrette. Gluten-free pasta can absorb dressing as it sits, so a little extra helps refresh leftovers.