Pasta salads are one of the most popular dishes in summer and every year I like inventing new ones to make a tasty and balanced dish suitable for all occasions.

The protagonists are the Strozzapreti Zero+, organic pasta made with 100% red lentil flour and eggs from free-range hens by the Spinosi pasta factory, a pasta designed to reduce the glycemic index of Italy’s most popular dish while providing a high protein and fibre intake: discover the entire range of gluten-free egg pasta with legume flours to have fun in the kitchen.

This pasta salad proposal is meant to take us tastefully to Greece, using the same ingredients we find in traditional Greek salads, but combined in a slightly different way.

Thanks to the presence of egg in Strozzapreti, the pasta salad has a perfect texture even when cold, which is very unusual in the world of gluten-free pasta, especially with a legume base, so you can enjoy an exquisitely fresh dish that is both healthy and balanced.

If you are looking for more pasta salad ideas, try my Coronation Pasta Salad.

Greek-style Strozzapreti pasta

10.8 g carbohydrates per 100g

Ingredients for 4 servings

  • 250g Strozzapreti Zero+ with red lentil flour*
  • 200g fat free Greek yoghurt
  • 200g cherry tomatoes
  • 100g Greek pitted black olives*
  • 100g Greek feta cheese
  • 70g pickled cucumbers*
  • extra virgin olive oil
  • mint
  • salt and pepper


  1. Boil Strozzapreti in lightly salted boiling water for 7 minutes. Drain them, mix them with a drizzle of extra virgin olive oil and leave them to cool.
  2. Cut the cherry tomatoes into 4 wedges and add them to the Strozzapreti together with the black olives, then crumble the feta cheese and mix well.
  3. Prepare a sauce mixing Greek yoghurt with finely chopped pickled cucumbers, season with salt and pepper and pour it over the cold pasta. Complete by adding a few mint leaves and serve.


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