Greek Pasta Salad

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Looking for a light and tasty meal? Try this Greek pasta salad. This Mediterranean-inspired dish combines fresh veggies, herbs, and pasta for a flavorful punch.

You’ll love the mix of crisp cucumbers, juicy tomatoes, and tangy olives tossed with hearty pasta. A zesty lemon dressing ties it all together, giving you a perfect blend of textures and tastes.

This salad is great for summer picnics or quick weeknight dinners. It’s easy to make ahead and keeps well in the fridge. Plus, it’s packed with plant-based goodness to keep you feeling energized.

Tool Requirements

You’ll need a few basic kitchen tools to make Greek pasta salad. A large pot is essential for boiling the pasta. Grab a colander to drain it once cooked.

A sharp knife and cutting board come in handy for chopping veggies. You’ll want to dice cucumbers, tomatoes, and red onions.

Don’t forget a large mixing bowl. This is where you’ll combine all the ingredients. A wooden spoon or tongs work well for tossing everything together.

Measuring cups and spoons help you get the right amounts of olive oil, vinegar, and herbs for the dressing. A small whisk is useful for blending these ingredients.

Lastly, you’ll need an airtight container to store leftovers in the fridge. This keeps your salad fresh for a few days.

With these simple tools, you’re all set to create a tasty pasta salad. The prep is easy, and cleanup is a breeze.

Preparing The Ingredients

You’ll need a few key items from your pantry and fridge.

Start with pasta. Choose your favorite shape – rotini, penne, or farfalle work great. Cook it according to the package directions, then drain and rinse with cold water.

For veggies, grab some cucumber, tomatoes, and red onion. Chop them into bite-sized pieces. If you like, add some sliced black olives too.

Don’t forget the herbs. Fresh parsley and mint add a nice touch. Chop them finely for the best flavor.

For a vegan “feta” alternative, you can use cubed tofu or a store-bought vegan feta substitute.

Lastly, you’ll need ingredients for the dressing. Olive oil, lemon juice, garlic, and dried oregano are the basics. Mix these up in a small bowl or jar.

With everything prepped, you’re ready to toss it all together. The result? A fresh, flavorful Greek pasta salad that’s perfect for any meal or gathering.

Serving Suggestions

You can serve your pasta salad in many tasty ways. Try it chilled as a refreshing side dish at summer barbecues or picnics. The cool pasta and veggies are perfect for hot days.

For a light lunch, pair it with some crusty bread and hummus. The combination makes for a satisfying Mediterranean-inspired meal.

Want to make it a heartier dinner? Add some grilled tofu or tempeh on top for extra protein. The warm, savory additions contrast nicely with the cool salad.

This versatile dish works great for meal prep too. Make a big batch on Sunday and portion it out for easy weekday lunches. The flavors often get even better after a day or two in the fridge.

For a fun presentation, serve individual portions in small Mason jars or clear cups. This shows off the colorful layers of pasta, veggies, and herbs. It’s an eye-catching option for parties or potlucks.

Storage Tips

Keeping your salad fresh is easy with a few simple steps.

• Pop it in an airtight container and stick it in the fridge right after making it. This salad stays good for about 3-4 days when chilled.
• Before serving leftovers, give the salad a quick stir. The dressing tends to settle at the bottom. You might want to add a splash more dressing or a squeeze of lemon to perk up the flavors.
• If you’re planning to make this salad ahead, consider keeping the dressing separate. Mix it in just before you’re ready to eat. This helps keep the veggies crisp and prevents the pasta from soaking up too much liquid.
• For the best texture, don’t freeze this salad. Thawed cucumbers and tomatoes can get mushy. Instead, enjoy it fresh within a few days of making it.
• When packing for a picnic or lunch, use a cooler or insulated bag. This keeps your salad at a safe temperature until you’re ready to dig in.

Greek Pasta Salad

This greek pasta salad is exactly what you're looking for! It's filled with a bunch of veggies and you can add your favorite type of pasta. Serve it as a vegan pasta salad recipe that's simple to make and is perfectly suitable for lunch or dinner.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Greek

Servings 2 servings

Calories 430 kcal

Ingredients

  

1x2x3x

• 2 cups of pasta rotini, penne, or farfalle
• 1 cucumber chopped
• 1 cup of tomatoes chopped
• 1/2 red onion chopped
• 1/4 cup of black olives sliced
• 2 tablespoons of fresh parsley chopped
• 2 tablespoons of fresh mint chopped
• 1/2 cup of cubed tofu or vegan feta substitute
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 clove of garlic minced
• 1 teaspoon of dried oregano

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Instructions

 

• Cook the pasta according to the package directions.
• Drain the pasta and rinse with cold water.
• Chop the cucumber, tomatoes, and red onion into bite-sized pieces.
• Slice the black olives.
• Chop fresh parsley and mint finely.
• Cube the tofu or use a store-bought vegan feta substitute.
• Mix olive oil, lemon juice, garlic, and dried oregano in a small bowl or jar.
• Toss all the ingredients together with the dressing.
• Ensure every bite is coated.
• Your fresh and flavorful Greek pasta salad is ready to enjoy.

Nutrition

Calories: 430kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.