On the lookout for a easy dish that’s mild, refreshing, and filled with taste? This Vegan Greek Pasta Salad ticks all of the containers. Loaded with crisp veggies, tangy olives, and an herby do-it-yourself dressing, it’s the proper go-to recipe for potlucks, meal prep, or fast lunches.
Bonus? It’s tremendous straightforward to make and completely customizable, so you’ll be able to tweak it to fit your style or what you might have in your fridge.
The lemony dressing is zippy and vivid, the olives and vegan feta (should you’re utilizing it) deliver the proper quantity of saltiness, and the recent veggies add crunch and coloration. Toss all that with tender pasta, and also you’ve obtained your self a dish that’s satisfying with out being heavy.
It’s good for heat climate gatherings, however actually, I’d eat this year-round. Plus, it will get higher because it sits, which implies leftovers are completely one thing to sit up for.
This Vegan Greek Pasta Salad Is:
- Gentle and refreshing: Because of the lemony French dressing and recent veggies.
- Good for sharing: Best for BBQs, picnics, or weeknight dinners.
- Simple to make forward: The flavors deepen over time, so it’s meal-prep pleasant.
- Customizable: Combine in further veggies, change up the pasta, or skip the vegan feta—it’s all good.
Substitutions
Make it gluten free. Simply use your favourite gluten free pasta model – the remainder of the components are naturally gluten free.
Kalamata Olives are important for that briny taste. But when olives aren’t your factor, attempt substituting capers.
Vegan Feta: Completely optionally available, but when yow will discover it, it’s value it for that tangy creaminess. Or make your own vegan feta with tofu!
Crimson Wine Vinegar: Brings the proper quantity of tang to the dressing. Apple cider vinegar can pinch-hit if wanted.
Useful Ideas
Let it sit earlier than serving: You probably have time, let the salad chill within the fridge for not less than half-hour earlier than serving. The flavors meld collectively superbly.
Customise the dressing: Style and modify—want extra tang? Add a splash of vinegar or lemon. Need it slightly sweeter? A tiny drizzle of maple syrup does the trick.
Preserve it recent: If making forward, reserve some dressing and add it simply earlier than serving to maintain every little thing tasting recent.
Variations to Strive
Add protein: Toss in some chickpeas or roasted tofu for a heartier salad.
Go further inexperienced: Add spinach, arugula, or kale for extra veggies.
Make it spicy: Throw in a pinch of chili flakes or a drizzle of scorching sauce.
Change the pasta: Strive orzo or bowtie pasta for a enjoyable twist.
Herb swap: Basil or dill can substitute or complement the oregano and parsley.
Extra Vegan Recipes
If you happen to love this vegan pasta salad, make sure you take a look at these different vegan concepts:
Recipe
Vegan Greek Pasta Salad
This Vegan Greek Pasta Salad is mild, refreshing, and filled with taste. It is the proper go-to recipe for potlucks, meal prep, or fast lunches.
Servings: 8 servings
Energy: 381kcal
Components
Dressing:
- ⅓ cup olive oil
- ¼ cup purple wine vinegar
- 1 lemon juiced
- 1 clove garlic minced
- 1 tablespoon minced recent oregano
- 1 tablespoon minced recent parsley
- Salt and pepper to style
Pasta salad:
- 16 oz dry pasta rotini or penne
- 4-5 mini cucumbers sliced
- 1 pint grape tomatoes halved
- 1 bell pepper seeded and diced
- 1 cup vegan feta optionally available
- 1 cup kalamata olives pitted
- ½ small purple onion sliced
Directions
Dressing:
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In a small jar with a lid, add the olive oil, purple wine vinegar, lemon juice, garlic, oregano, parsley and salt and pepper.
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Shut the lid and shake till homogenous. Put aside till wanted.
Salad:
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To a big bowl, add the pasta, cucumbers, grape tomatoes, bell pepper, vegan feta, kalamata olives, and purple onion.
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Toss all of the components collectively. Drizzle the dressing over the salad and toss once more
Vitamin
Energy: 381kcal | Carbohydrates: 53g | Protein: 14g | Fats: 13g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 9g | Ldl cholesterol: 3mg | Sodium: 449mg | Potassium: 553mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1189IU | Vitamin C: 40mg | Calcium: 66mg | Iron: 2mg
