Greek pasta salad

Quick & Easy

Enjoy this simple vegan Greek pasta salad as a side dish, lunch or dinner and or serve it up at your next party!

Even though it’s only February, this salad tastes like summer! It’s flavorful, fresh and super easy to make. Packed with healthy ingredients: tomatoes, cucumber, pepper, red onion and olives, all tossed with a homemade lemon and oregano vinaigrette. It’s a perfect meal to prepare ahead and makes a great work lunch.

Choose any pasta you like!

Feel free to use any pasta shape [ well, maybe not spaghetti ]. I used to make this salad with orzo but I found out recently that it tastes so much better with larger types like penne, farfalle, orecchiette or my favorite gnocchetti. Smaller pasta shapes, simply get a little lost in this salad and I love the bite that pasta gives it. Gluten-free? Don’t worry! You can easily use any pasta of your liking.

What about feta cheese?

Seeing so many, delicious vegan cheese replacements on the market these days makes me really happy! Vegan feta cheese for this instance, is creamy, crumbly if you want it to be, or spreadable if you don’t. It’s super tasty and multi-purpose as the regular feta is! My favorite brand is Violife but feel free to use one that is available to you, or simply skip it in this recipe.

Add extra protein and fiber!

Add beans, chickpeas or lentils for extra protein and fiber. You can also serve the salad with crispy fried tofu or [ my favorite ] no-meat balls.

What is Greek salad dressing made of?

A traditional Greek salad dressing contains olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic cloves, dried oregano and salt and pepper.
It’s always a good idea to make extra dressing, so feel free to double or quadruple the recipe. It goes well with any type of salad or drizzled over grilled vegetables and stores well in the fridge for about a week.

vegan pasta salad

What ingredients would you need to make Greek pasta salad?
If you are lacking some of the ingredients for this pasta salad, try swapping out some of the veggies with some that are in your refrigerator [ arugula, fresh spinach, kale, artichokes, capers, grilled vegetables like zucchini or eggplant … ]
3 tbsp freshly squeezed lemon juice
1 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dijon mustard
2 tbsp extra virgin olive oil
1 teaspoon fresh oregano, finely chopped
salt, to taste
freshly ground pepper, to taste
1 cup dry pasta
1/2 small red onion, finely diced
1 red pepper, finely diced
1 cucumber, quartered and sliced
2 medium size tomatoes or 10 cocktail tomatoes, diced or halved
10 pitted kalamata olives
5 pitted Bella di Cerignola olives, optional
4 tbsp crumbled vegan feta
1/2 cup parsley, roughly chopped
Salt and pepper to taste
How to prepare Greek pasta salad?
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside. You can rinse pasta under cold water, but personally I don’t like to do that. I just set it aside to cool and separate pasta with my hands before adding to salad [ I assure you, it doesn’t stick and taste so much better ]
2. Make the dressing – combine olive oil, lemon juice, mustard, garlic and oregano – you can use a fork or shake it in a small lidded jar
3. In a large bowl, mix together the cooled pasta, parsley and diced veggies: onion, peppers, tomatoes, cucumber and pitted olives. Pour in the dressing over and toss to combine. Season with salt and pepper. Taste and adjust the seasoning if needed
Crumble the vegan feta over the salad before serving.

greek pasta salad

Vegan Greek Pasta Salad

Servings 4 servings
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Equipment

  • large bowl
  • medium/large cooking pot
  • pasta strainer
  • small jar optional, for mixing and storing leftover dressing

Ingredients

Dressing

  • 3 tbsp lemon juice  freshly  squeezed
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil extra vergine
  • 1 tbsp fresh oregano finely chopped
  • 1 clove garlic minced
  • 1 tsp dijon mustard
  • salt to taste
  • freshly ground pepper to taste

Vegan Greek Salad

  • 1 cup dry pasta cooked al dente
  • ½ cup fresh parsley chopped roughly
  • 2 medium tomatoes cut into large cubes
  • 1 cucumber quartered and diced
  • 10 kalamata olives pitted
  • 1 red pepper diced
  • ½ red onion diced

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
    You can rinse pasta under cold water, but personally I don’t like to do that.
    I just set it aside to cool and separate pasta with my hands before adding to salad [ I assure you, it doesn’t stick and taste so much better! ]
  • Make the dressing – combine olive oil, lemon juice, vinegar, mustard, garlic and oregano – you can use a fork or shake it in a small lidded jar
  • In a large bowl, mix together the cooled pasta, parsley and diced veggies: onion, peppers, tomatoes, cucumber and pitted olives.
    Pour in the dressing over and toss to combine. Season with salt and pepper. Taste and adjust the seasoning if needed
    Cruble the vegan feta over the salad before serving

Notes

Nutritional value - portion without feta [ see info on the packaging ]
270 kcal | Carbohydrates 42.7 g | Protein 9 g | Fat 6.5 g | Fiber 3.5 g
Course: Salad, Side Dish
Keyword: budget friendly, gluten free option, healthy, pasta

How to store leftover Greek salad?

Store leftovers in an airtight container or a jar, refrigerated for up to 3 days.
If you are planning to make this salad ahead, add tomatoes and dressing right before serving.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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