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Greek Pasta Salad served in a dish.

Greek Pasta Salad

  • Author: Contentedness Cooking
  • Prep Time: 10
  • Total Time: 10
  • Yield: 4 1x
  • Category: Salad
  • Method: Cold
  • Cuisine: Greek, Mediterranean
  • Diet: Vegan

Description

This Greek Pasta Salad is super easy to make and packed with amazing flavors. Everything comes together in 15 minutes using leftover pasta. A timesaver with little effort but maximum result and no one can tell it is vegan. A keeper the whole family will come to, because even pickiest kids or hubbies will devour a second or third plate.


Scale

Ingredients

For the salad:
  • 4 cups pasta cooked (use gf, f needed)
  • 1/2 cup red onions, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1 cup bell pepper (I used yellow) finely chopped
  • 1/3 cup cucumber finely chopped
  • 1 cup olives (Kalamata are great) halved and pitted
  • 1 cup vegan feta, finely chopped
  • salt, pepper to taste
For the dressing:
  • 1/4 cup olive oil
  • 1/4 cup red vinegar
  • 3 cloves garlic, pressed
  • 2 tsp dill, dried
  • 2 tsp oregano, dried
  • salt, pepper to taste

Instructions

  1. Start with a small bowl. Combine garlic, dill, oregano, red vinegar, olive oil, and season with salt and pepper. Mix it all together until combined. Set the dressing aside.
  2. Next, in a larger bowl, combine pasta, cucumber, tomatoes, onions, bell pepper, vegan feta, and olives. Add dressing and mix. Serve on plates or in bowls.


Nutrition

  • Serving Size: 2 cups
  • Calories: 515
  • Sugar: 0.7 g
  • Sodium: 301 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 4 g
  • Protein: 11 g
  • Cholesterol: 0 g

Keywords: Pasta salad, greek salad, vegan, vegetarian, lunch, dinner, mealprep