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Veggie Pasta Salad

Updated: Nov 9, 2021

A quick & easy side salad to go with your meals!

Prep time: 15-20 minutes

Cook time: 10-15 minutes

Yields: 3-6 side servings


2 cups of pasta of choice (I used gluten-free brown rice)

2-3 Persian cucumbers, chopped 

1 cup green olives, sliced

1 bell pepper, chopped 

a handful of cherry tomatoes

1/4 red onion, chopped

a few marinated artichoke hearts, chopped (optional)

sun-dried tomatoes, chopped (optional)

dried oregano

salt & pepper

red chili flakes (optional)

lemon juice

olive oil (optional)

basil, for garnish (optional)

feta cheese, from goat milk (optional)


1. Cook the pasta according to the instructions on the package. 

2. Meanwhile, chop all the veggies and add to a large bowl.

3. Add the spices & lemon juice and mix well. 

4. Drain and add the pasta to the bowl. Adjust the seasoning and mix well. Enjoy! 

Note: This dish is best to consume right away if using gluten-free pasta. To help it stay fresh longer, I'd recommend tossing the plain pasta in some olive oil and salt & pepper before adding it to the bowl with the rest of the veggies. The oil will help prevent the pasta from disintegrating. 

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