gluten free Mediterranean salad
Dairy Free,  Dinner,  Gluten Free,  Lunch,  Salad,  Vegan,  Vegetarian

Gluten Free Mediterranean Salad (GF/DF/V)

Pasta makes me happy. It’s one of those indulgent dishes that brings back memories of my mom making spaghetti after a long swim practice when I was a kid. I still make pasta, but this time I am a little smarter about what type of pasta I use. Instead of the usual gluten laden blood sugar destroying white pasta, I use chickpea pasta. It has double the protein and 4x the fiber. Plus it’s gluten free and my kids love it.

This dish is great once it’s been chilled a few hours in the fridge, but honestly I think it’s even better the next day. It gives the flavors a chance to meld together. It’s great for a potluck or a make ahead meal for weekday lunches.

gluten free Mediterranean salad

Gluten Free Mediterranean Pasta

Even better the next day!
Course Main Course


Pasta Salad

  • 1 lb Banza chickpea rotini pasta
  • 1/3 cup sun dried tomatoes packed in olive oil, drained
  • 1 can artichoke heart quarters, drained and rinsed
  • 1/2 cup sliced pitted kalamata olives
  • 2 cucumbers, sliced and quartered
  • 1/4 cup red onion, diced
  • 1 pint cherry tomatoes, cut in halves


  • 1/4 cup red wine vinegar
  • 2 tsp dijon mustard
  • 2/3 cup extra virgin olive oil
  • 1 clove garlic, peeled and minced
  • 1/4 cup fresh basil, sliced
  • salt to taste
  • pepper to taste


  • Cook pasta according to directions. Drain and place in a large bowl.
  • Add in all vegetables to the bowl.
  • In a food processor, blend dressing ingredients. Season with salt and pepper to taste. Pour into the bowl and toss.
  • Place in the fridge and let chill a few hours before serving (even better the next day).


Recipe by Liz at

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