This easy recipe for Greek Pasta Salad works as an entrée or a side dish. It’s dairy-free and vegan; use chickpea pasta for a gluten-free version.
Headed to a summer barbecue? This pasta salad is the perfect side dish!
Greek Pasta Salad is a refreshing twist on classic pasta salad and filled with summertime veggies including peppers, tomatoes, and zucchini.
Bonus: this recipe doubles as a plant-based entrée option for any vegetarians or vegan friends who might be joining you.
It’s dairy-free and you can easily make it Celiac-friendly by substituting gluten-free pasta in the recipe.
Ingredients for Greek Pasta Salad
This recipe uses whole ingredients and a homemade dressing.
Ingredients for Pasta Salad
2 cup Whole grain penne (or rotini, uncooked; substitute gluten-free pasta for Celiac-friendly)- 2 Tomato (diced)
- 1 Zucchini (small, diced)
- 1 Red bell pepper (diced)
- 1 Red onion (small, divided)
- 1 3/4 cup Chickpeas (drained and rinsed; no salt added; 1 3/4 cup = 14.5 oz can)
Yes, you saw that right – this recipe uses raw zucchini!
After testing this recipe, we loved that zucchini holds up better after being diced into the salad. Cucumbers – what we tried originally – tend to become soggy and fall apart.
Ingredients for Greek Salad Dressing
- 1/4 cup Extra virgin olive oil
- 1/3 cup Red wine vinegar
- 1 Lemon (juiced; 1 lemon = about 1/4 cup juice)
- 1 tsp Dijon mustard
- 2 clove Garlic (minced)
- 1 tsp Oregano
- 1/4 tsp Salt
For an easier meal, use your favorite Greek salad dressing you find in the store instead of making it from scratch!
Substitution Options for Greek Pasta Salad
This recipe is so versatile! Here are some ideas to substitute or add to try a variation on this dish:
Gluten-Free: Use chickpea or other type of gluten-free pasta
Less Liquid: Use cherry tomatoes instead of diced whole tomatoes
Variation: Try different colors or varieties of peppers – here’s a guide to help you choose
Easier Prep: Sub your favorite store-bought Greek dressing instead of making from scratch
Higher Protein: Add cooked diced chicken or baked or fried tofu
How to Make Greek Pasta Salad
First, cook pasta according to package instructions.
While pasta cooks, prepare vegetables and add to a large serving bowl: dice zucchini (do not peel), tomatoes, pepper, and onion. Set aside small slice of red onion to mince finely and add to dressing. Drain and rinse chickpeas and add to vegetables.
Once pasta is done cooking, drain and rinse with cold water. Add pasta to vegetables and toss to combine.
Finally, make the Greek salad dressing: mince remaining onion (about 1 Tablespoon) and garlic. Add to a jar with a lid which seals tightly with all remaining ingredients. Shake to mix dressing well.
Pour dressing over pasta salad and refrigerate for at least an hour to allow flavors to combine. Enjoy!
How to Store Greek Pasta Salad Leftovers
Leftovers of Greek Pasta Salad are even better the next day after the flavors of the dressing have blended and infused into the veggies.
Store leftovers refrigerated in an airtight container up to 5 days. This dish is not recommended to freeze.
More Recipes for your Summer Barbecue
Try out the premium version of our meal planning app for instant access to over 800 recipes!
Sort recipes by category, such as “summer” or “holiday” and search by ingredient to find the perfect dish.
Every week Dietitian Ann (me!) will send you a new menu with meals for the week, saving you tons of time meal planning for you to enjoy with your family this summer.
You can personalize your menu by substituting recipes and adjusting serving sizes, then the app creates the grocery list for you. It’s organized by section of the store which saves you tons of time. Click here to start a free trial!
Do you have a signature recipe you love to bring to barbecues? Share your best tips in the comments!
Happy summertime,
Dietitian Ann
Recipes Designed for You
Find over 800 recipes on the Peas and Hoppy Meal Guides app that are easy to make with ingredients you can find in any grocery store.
Tired of doing all the cooking? Hand over the recipe to your partner or older kiddos. Yes, they’re that simple!
“We have made several of your recipes from the first two meal guides and have loved them all. I ate beans in the chili – since I’ve refused to eat them all of my life, this is a big deal.”
-J.H., premium subscriber to the Peas & Hoppy Meal Guides
