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vegan gluten free pasta salad

Kelly Jensen
The BEST Greek Pasta Salad is made with fresh vegetables, herbs, and a super secret homemade dressing! Great for parties, BBQs, or potlucks.
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  • 1 lb 16 ounce box orzo pasta
  • 4 cups spinach chopped
  • 1 cup cherry tomatoes halved or quartered
  • 1 cup kalamata olives chopped
  • 1 cup marinated artichoke hearts chopped
  • 1/2 cup roasted red pepper diced
  • 1/2 cup fresh parsley chopped
  • 1/2 cup feta cheese or Tofu Feta if making vegan!
  • Homemade Greek Dressing
  • 1/2 cup Extra virgin olive oil
  • 6 tablespoons red wine vinegar
  • 3 large cloves of garlic pressed
  • 2 tablespoons whole grain mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil


  • In a large pot, cook the pasta according to package directions.  Drain and set aside to cool.
  • In a large mixing bowl add the spinach, cherry tomatoes, kalamata olives, artichoke hearts, roasted red pepper, and parsley.  Add the drained and cooled pasta to the vegetables in the mixing bowl.
  • In a pint sized mason jar, add all the dressing ingredients and shake for 30 seconds to mix.
  • Toss dressing in with pasta and vegetables, and stir to coat.
  • Chill pasta salad in refrigerator (overnight if possible to let the flavors set) and serve!
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