Creamy Greek Pasta Salad

Creamy Pasta Salad with All of the Veggies

I eat pasta most days of the week and this is one of my favorite renditions. I mostly grocery shop at Trader Joes and I love their gluten free Organic Brown Rice Pastas. I've found that gluten free pastas made from corn, quinoa, and beans, tend to turn mushy the second they are over cooked so I stick with my pasta and noodles that are made from rice. 


  • Brown rice penne pasta (fusilli is also great!)
  • Cherry tomatoes 
  • Fresh basil leaves
  • Kalamata olives  
  • 1 Red bell pepper
  • 1/2 Cucumber
  • Spinach
  • Red cabbage 
  • Sweet corn
  • Peas

Dressing Ingredients

  • 1.5 tsp Dijon mustard 
  • 1/3 Red wine vinegar
  • 1/2 cup Olive oil 
  • Juice from 1 lemon 
  • 1 or 2 tbsp Tahini or Vegenaise 
  • 1/2 tsp sugar (I used coconut sugar)
  • Fresh basil leaves
  • 1 Garlic clove 
  • 1 tsp Onion powder
  • Sea Salt & Pepper
  • splash of Balsamic vinegar (optional) 


  1. Cook the pasta according to the instructions on the package.
  2. Halve the kalamata olives and cherry tomatoes. 
  3. Chop the cucumber, bell pepper, and red cabbage.
  4. Combine the dressing ingredients in your blender and blend. I add ingredients to taste so use my measurements as a loose guide. 
  5. In a large bowl combine the cooked pasta and vegetables. Gently fold in the dressing. 
  6. Enjoy!