Description
This Greek Pasta Salad is a fresh and vibrant dish packed with colorful veggies, smoky smoked turkey bacon, and creamy plant-based feta cheese. Perfect for lunch, potlucks, or summer gatherings, it offers a quick, healthy, and satisfying meal with balanced flavors and textures that delight the palate.
Ingredients
Pasta
- Rotini pasta, 12 oz
Vegetables
- Cucumber, 1 medium, diced
- Cherry tomatoes, 1 cup, halved
- Red onion, 1 small, thinly sliced
- Fresh parsley, 1/4 cup, roughly chopped
Proteins and Cheese
- Smoked turkey bacon, 6 strips
- Plant-based feta cheese, 1 cup, crumbled
Dressing
- Vegetarian Worcestershire sauce (natural), 2 tablespoons
- Apple cider vinegar (natural), 2 tablespoons
- Extra virgin olive oil (natural), 3 tablespoons
- Dried oregano, 1 teaspoon
- Natural gelling agent, 1 pinch (optional)
- Salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon
Other
- Kalamata olives, 1/2 cup, pitted
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare the vegetables and bacon: While the pasta cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the fresh parsley. Cook the smoked turkey bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), extra virgin olive oil (natural), dried oregano, salt, pepper, and a pinch of the natural gelling agent if using. The dressing will be tangy, slightly sweet, and silky in texture.
- Combine and toss: In a large bowl, mix the cooked and cooled pasta, chopped vegetables, smoked turkey bacon, kalamata olives, and plant-based feta cheese. Pour the dressing over the mixture and toss gently until everything is well coated with flavor.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Garnish with extra fresh parsley or a sprinkle of dried oregano for the perfect finishing touch.
Notes
- Cook pasta al dente to maintain firmness in the salad.
- Use fresh, ripe vegetables for the best flavor and appearance.
- Chill the salad before serving to allow flavors to blend and intensify.
- Lightly toast dried oregano before adding to the dressing to enhance its aroma.
- Adjust seasoning with salt and pepper after tossing for perfect taste balance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Greek Pasta Salad, plant-based feta, smoked turkey bacon, Mediterranean salad, healthy pasta salad, vegetarian-friendly salad
