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Mediterranean Pasta Salad.

Gluten-Free Pasta Salad with Artichokes, Cucumbers, Chickpeas, Roasted Red Peppers, Kalamata Olives & Feta.


I made this pasta salad for a barbecue at my sister’s house this summer and it was super yummy and easy to make. It’s filled with flavorful, bright ingredients and is also much healthier than mayonnaise based pasta salads.

Serves ~8.


  • 1 8-oz package gluten-free rotini pasta (or other shape that you prefer)
  • 1 medium cucumber, diced
  • 1/2 cup roasted red peppers (you can find jarred in grocery stores)
  • 1/2 cup artichoke hearts
  • 1/2 cup kalamata olives
  • 1 cup chickpeas
  • 1/2 cup herbed feta, crumbled (I found at Trader Joe’s)
  • 2 lemons, juiced
  • 3 tbsp olive oil
  • garlic salt
  • black pepper

Put the artichokes, olives and roasted red peppers into the food processor and pulse 3 times to do a rough chop.

Boil the pasta as directed on the package. Drain all excess water and the pasta back into the pot.

Stir in 3 tbsp olive oil to the cooked pasta and then add in the chopped ingredients, the cucumber, the feta, the chickpeas and the lemon juice. Add a dash of garlic salt/black pepper and toss well to combine the ingredients. You can serve this warm or at room temperature.





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