Description
Traditional Greek Pasta Salad is a light and satisfying Mediterranean-inspired dish featuring al dente pasta, crisp vegetables, briny Kalamata olives, and creamy plant-based feta cheese, all tossed in a tangy, herbaceous dressing. Perfect for lunch, potlucks, or picnics, this colorful salad delivers fresh, vibrant flavors and is easy to customize to suit any dietary preference.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked pasta (elbow macaroni, rotini, or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup plant-based feta, crumbled
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 3 tablespoons lemon juice (natural), freshly squeezed
- 2 tablespoons apple cider vinegar (natural)
- 1/4 cup olive oil (natural)
- 1 garlic clove (natural), minced
- 1 teaspoon dried oregano (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Pasta: Bring salted water to a boil and cook your chosen pasta until just al dente, about 8 to 10 minutes. Drain well and rinse under cold water to stop the cooking process and cool the pasta, helping the salad stay fresh and preventing clumping.
- Chop the Veggies: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and finely chop the fresh parsley to ensure a perfect balance of flavors and textures in every bite.
- Mix the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice (natural), apple cider vinegar (natural), olive oil (natural), minced garlic (natural), and dried oregano (natural). Season with salt and black pepper to your liking. This dressing will brighten and tie together all the salad components.
- Combine All Ingredients: In a large mixing bowl, toss the cooled pasta with the chopped vegetables, Kalamata olives, and crumbled plant-based feta. Pour the dressing over the salad and gently stir until everything is evenly coated with the tangy, Mediterranean flavors.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to mingle beautifully for the best taste.
Notes
- Avoid overcooking pasta to maintain a pleasant chewiness.
- Use fresh parsley for superior brightness over dried herbs.
- Chilling the salad enhances flavor melding.
- Taste the dressing before mixing and adjust seasoning as needed.
- Fold in plant-based feta gently to keep it crumbly and intact.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking method required beyond boiling pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Greek pasta salad, plant-based feta salad, Mediterranean pasta salad, vegan pasta salad, healthy pasta salad
