Greek Pasta Salad │ Gluten-Free & High Protein

Jun 24, 2021
Healthy Greek Pasta Salad Recipe

A vibrant and colorful pasta salad made gluten-free and high protein with the addition of chickpea rotini. It’s the perfect side dish for a summer picnic or backyard BBQ!

This pasta salad is loaded with classic Greek flavours including tomatoes, bell peppers, and cucumbers alongside Kalamata olives, feta cheese, and vibrant lemon. 
Any pasta will work for this recipe, however, we used a chickpea rotini which is naturally gluten-free and high in fibre and protein. Choosing carbs with more fibre will help to keep your blood sugars smooth and steady leading to improved energy and satiety!
We found this Chickapea pasta in the natural food section at Sobeys and Superstore. Other options for bean or lentil pasta include Explore Asia, Pedon, and Banza! Explore the pasta section at Costco as they usually have some type of lentil or bean based pasta option.
The chickpea pasta doesn't hold up quite the same as a wheat-based pasta. For this reason, we recommend enjoying this salad immediately upon assembly. While you can enjoy this salad as leftovers the chickpea pasta tends to fall apart the longer it sits in the fridge! If you'd like to make this salad for meal-prep, we suggest our Greek Quinoa Salad as the hearty quinoa holds up for longer.
This recipe is loaded with whole food fats from the feta and olives. For this reason, we kept the dressing oil-free with lemon juices, spices, and salt + pepper. If you'd like a 'classic' dressing, try adding a couple tablespoons of olive oil to the dressing!





  • 1 lemon, juiced and zested
  • 2 cloves of garlic, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano


  • 1 package (8 oz) chickpea pasta
  • 1/2 red onion, thinly sliced
  • 1 bell pepper, chopped
  • 1 cucumber, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 cup (120g) feta, crumbled
  • 1 cup (100g) Kalamata olives, halved
  • Optional: fresh herbs like dill, oregano, basil, or chives


  1. Prepare the dressing by whisking the ingredients together in a small bowl or mason jar.
  2. Prepare the chickpea pasta as per the directions on the box. I recommend cooking the pasta until al dente and rinsing it under cold water immediately after cooking to stop the cooking process. This prevents the pasta from getting too soft and ensures it holds up to the acidic lemon-y dressing!
  3. Chop the vegetables and combine them in a large bowl alongside the feta, olives, dressing, and optional herbs.
  4. Then, toss in the cooked and cooled chickpea pasta. Enjoy!


At Vitality Nutrition, we teach a formula called the Fundamental Four (ie. F4!) that provides flexible guidance on how to build balanced and fuel-focused meals. If you are enjoying this as an entree, we recommend adding a protein to the meal like grilled chicken or salmon. Let's take a look at the F4 in this recipe:

  • PROTEIN: some protein from the chickpea pasta and feta. Make it higher protein with grilled chicken, salmon, or a burger!
  • CARB: we find fibre-filled carbs with the chickpea pasta
  • FAT: from the feta and olives
  • VOLUME: bell pepper, tomatoes, onion, and cucumber
  • FREEBIES: lemon juice, salt and pepper, garlic, and herbs


Did you try this recipe or a variation of it? Comment below! Snap a photo and tag us on Instagram so we can see your creation. Looking for more salad inspiration try our Blueberry SaladBeet SaladSante Fe Salad, or Kale Caesar Salad!

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