Greek “Pasta Salad” (AIP, Paleo, Whole30)

Summer is here which means lots of backyard BBQ’s, potlucks and picnics, so we all need an easy, go-to dish that’s sure to please a crowd. And this Greek pasta salad is the perfect no cook dish for your next summer get together, or when it’s just too hot to turn on the oven to make dinner! 

Greek food has always been a favorite of mine, and I especially loved the Greek pasta salads that are so popular at potlucks and BBQ’s. But since I no longer eat grains, I wanted to create a grain-free version that still had the classic flavors I remember, without the pasta. 

Enter zucchini noodles. Zucchini noodles have been all the rage lately, and for good reason. They have a mild flavor that pairs well with most everything, and are just fun to eat! Making them a good choice to replace pasta. I’ve even found that some of the most picky of eaters enjoy zucchini noodles!

This is also a great dish to make ahead of time and store in the refrigerator for quick lunches during the week. You can even add some chopped chicken for a complete meal! 

This pasta salad is light and refreshing, and so easy to make! You can also easily double the recipe depending on how many people you are serving. 


Greek “Pasta Salad” (AIP, Paleo, Whole30)

  • Author: Molly



2 large zucchini, spiralized

1 small cucumber, peeled and diced

½ c sliced kalamata olives

½ c red onion, sliced

¼ c olive oil

3 Tbs red wine vinegar

1 Tbs dried oregano

1 tsp dried mint

½ tsp salt


  1. In a medium mixing bowl, combine zucchini, cucumber, olives, and onion. Set aside. 
  2. Whisk olive oil, red wine vinegar, oregano, salt and mint in a small bowl. Pour over zucchini mixture and allow to marinate 1 hour before serving.
  3. Store in an airtight container in the refrigerator for up to 5 days.

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