Description
Traditional Greek Pasta Salad is a refreshing and tangy dish full of vibrant Mediterranean flavors. This salad features crisp vegetables, briny olives, creamy plant-based feta, and a zesty dressing, making it a perfect light meal or side dish for any occasion. Easy to prepare and adaptable with plant-based ingredients, it delivers authentic Greek taste with a fresh, satisfying texture.
Ingredients
Scale
Pasta and Vegetables
- 2 cups small pasta shapes (fusilli or rotini)
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/4 cup fresh parsley, roughly chopped
Cheese
- 1/2 cup plant-based feta (plant-based), crumbled
Dressing
- 1/4 cup olive oil (natural)
- 2 tbsp lemon juice (natural)
- 1 tbsp apple cider vinegar (natural)
- 1 small garlic clove, minced (natural)
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1 tsp dried oregano (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta: Start by boiling the pasta in salted water according to the package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the vegetables: While the pasta cooks, chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the fresh parsley to have all the fresh ingredients ready for the salad.
- Make the dressing: In a small bowl, whisk together olive oil (natural), lemon juice (natural), apple cider vinegar (natural), minced garlic (natural), vegetarian Worcestershire sauce (natural), dried oregano (natural), salt, and freshly ground black pepper until well combined and emulsified.
- Combine everything: In a large bowl, gently toss the cooked and cooled pasta with the chopped vegetables, Kalamata olives, and crumbled plant-based feta (plant-based). Pour the dressing over the salad and toss again gently to ensure everything is evenly coated.
- Chill and serve: Place the assembled salad in the refrigerator and chill for at least 30 minutes to allow the flavors to meld beautifully. Serve cold or at room temperature.
Notes
- Use high-quality pasta for better texture and absorption of the dressing.
- Rinse pasta after cooking to prevent mushiness and cool it quickly.
- Adjust acidity by balancing lemon juice and apple cider vinegar (natural) to your taste.
- Allow the salad to rest refrigerated for at least 30 minutes for best flavor development.
- Cut vegetables into uniform pieces to ensure a balanced bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking required beyond boiling pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek pasta salad, plant-based feta, vegetarian pasta salad, Mediterranean salad, healthy pasta salad, vegan Greek salad
