Veggie Feta Pasta Salad (gluten free)

This gluten free Veggie Feta Pasta Salad is so wonderful and easy to make! It is full of crisp veggies, fresh basil, flavorful dressing and a tart punch from the feta cheese. The pasta makes it filling, but still seems light because of the veggies and dressing. Since it isn’t a mayonnaise based dressing, it can remain at room temp a little longer and it tastes great even when it isn’t cold. I love making this as a side dish for barbecues and big parties. Add some grilled Perfect Thyme Chicken or Cumin Lime Marinated Flank Steak to it and it becomes a meal!

Boil & Chop

If you can boil pasta and chop vegetables, you can easily make this salad. I do like to make the Veggie Feta Pasta Salad a few hours ahead of serving it. The gluten free pasta needs time to cool and it all tastes best when it has time to absorb the dressing. However, the gluten free pasta will dry out if stored for too many hours or overnight. If you want to make it ahead, I suggest storing the pasta separately from the veggies and without dressing on it, then running the pasta under water to hydrate it just before you are ready to combine it with the rest of the ingredients and serve it. I am a big fan of the Barilla brand gluten free shaped pasta for this salad. The pasta cooks up al dente in just 7 minutes and taste fabulous. It isn’t grainy or gritty. The Barilla pastas are super allergy friendly too. Of course, if you have another brand of pasta you love, use that one! And please tell me about it in the comments section below… I love to hear about great gluten free products!

Veggie Feta Pasta Salad (gluten free)

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5 from 2 votes

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Servings 8 servings

Calories

Ingredients

  

1x2x3x

• 1 16oz. box Gluten Free Shaped Pasta (I like Barilla brand)
• 1 cup grape tomatoes (cut in half)
• 1 15oz. can/jar artichoke quarters in oil (drained)
• ⅓ cup red onion (quartered and thinly sliced)
• 2 cups brocoli florets (cut small)
• 1 cup pitted Kalamata olives (sliced)
• ½ cup fresh basil (thinly sliced)
• 1 small zucchini (quartered lengthwise and sliced)
• 1 8oz. block Feta cheese (cut into 1/2" cubes)
• ¼ cup Olive Oil & Vinegar Dressing, divided (I use Newman's Own)
• 2 Tbsp olive oil (divided)
• 2 Tbsp fresh squeezed lemon juice (divided)
• salt and pepper to taste

Instructions

 

• Bring a large pot of water to boil over high heat. Cook pasta as directed on package. Drain and drizzle with half of the salad dressing and 1 tablespoon of olive oil. Place in a large bowl, cover and put in the fridge to chill.
• Rinse and cut all veggies, cheese and basil.
• Once pasta has cooled at least to room temp. Add all veggies, feta and basil to the bowl with the pasta. Drizzle remaining salad dressing, olive oil, lemon juice and season with salt and pepper. Stir to combine all ingredients well. Chill covered in the fridge until ready to serve.

Notes

Many gluten free pastas will dry out if stored for too many hours or overnight. If you want to make this salad ahead, I suggest storing the pasta separately from the veggies, without dressing on it, then running it under water to hydrate it just before you are ready to combine it with the rest of the ingredients and serve it.

Keyword allergy friendly, Barilla pasta, egg free, gluten free, nut free, soy free

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