gluten free / vegetarian pasta salad

gluten free / vegetarian pasta salad

Serves 6-8
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free, Vegetarian
Meal type Appetizer, Main Dish, Salad, Side Dish, Starter
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue
This salad is a perfect way to use up leftovers. Dice up chicken or pork, top with roasted nut, or customize it to your tastebuds' liking.


  • I lb. gluten free pasta (I used Tinkyada)
  • sundried tomatoes, sliced
  • 1 jar marinated artichoke hearts, chopped
  • gluten free greek salad dressing


  • crumbled feta, diced chicken, kalamata olives


1. Cook noodles until al dente; rinse with cold water & drain. Set aside to cool.
2. Once pasta is cooled, mix in feta, tomatoes, artichoke hearts and any other "mix-in" that you want to add. Toss with greek salad dressing.
3. Keeps for a few days in the refrigerator.

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