Description
This Greek Pasta Salad is a fresh and vibrant Mediterranean dish featuring crisp vegetables, plant-based feta cheese, and a zesty dressing. It offers a delightful mix of textures and bright flavors, perfect for easy, flavorful meals any day of the week.
Ingredients
Scale
Pasta and Base
- 2 cups short pasta (penne, fusilli, or rotini)
Vegetables and Add-ins
- 1 cup cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and quartered
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1/2 cup plant-based feta cheese, crumbled
Dressing
- 3 tablespoons lemon juice (natural)
- 1/4 cup olive oil (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/2 teaspoon garlic powder (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta: Start by boiling the pasta in salted water according to package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool it down for salad preparation.
- Prepare the vegetables: While the pasta cooks, chop cucumbers, halve the cherry tomatoes, thinly slice the red onion, and pit and quarter the Kalamata olives. Finely chop the fresh parsley and oregano for bright, fresh flavor.
- Make the dressing: Whisk together lemon juice (natural), olive oil (natural), apple cider vinegar (natural), garlic powder (natural), salt, and black pepper until emulsified. This zesty dressing is the heart of the salad’s vibrant taste.
- Combine and toss: In a large bowl, gently toss the cooled pasta, chopped vegetables, plant-based feta cheese, and herbs. Pour over the dressing and mix thoroughly, ensuring every bite is coated with flavor.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to marry beautifully. Serve chilled or at room temperature for the best taste and texture.
Notes
- Cook pasta al dente to ensure it holds its shape and texture perfectly in the salad.
- Use fresh parsley and oregano to elevate brightness; dried herbs will not deliver the same impact.
- Letting the salad rest before serving enhances flavor melding and refreshes the palate.
- Drain olives and plant-based feta cheese well to avoid excess moisture and a soggy salad.
- Adjust seasoning last by tasting after tossing and adding salt or lemon juice as needed to balance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking required after boiling pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Greek pasta salad, plant-based cheese, Mediterranean salad, healthy pasta salad, vegan pasta salad
