In search of a easy dish that’s gentle, refreshing, and filled with taste? This Vegan Greek Pasta Salad ticks all of the bins. Loaded with crisp veggies, tangy olives, and an herby selfmade dressing, it’s the proper go-to recipe for potlucks, meal prep, or fast lunches.
Bonus? It’s tremendous simple to make and completely customizable, so you possibly can tweak it to fit your style or what you’ve gotten in your fridge.
The lemony dressing is zippy and vivid, the olives and vegan feta (in case you’re utilizing it) deliver the proper quantity of saltiness, and the contemporary veggies add crunch and coloration. Toss all that with tender pasta, and also you’ve bought your self a dish that’s satisfying with out being heavy.
It’s excellent for heat climate gatherings, however truthfully, I’d eat this year-round. Plus, it will get higher because it sits, which suggests leftovers are completely one thing to stay up for.
This Vegan Greek Pasta Salad Is:
- Mild and refreshing: Because of the lemony French dressing and contemporary veggies.
- Excellent 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, swap 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 elements are naturally gluten free.
Kalamata Olives are important for that briny taste. But when olives aren’t your factor, strive substituting capers.
Vegan Feta: Completely non-compulsory, but when you’ll find 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: If in case you have time, let the salad chill within the fridge for at the least half-hour earlier than serving. The flavors meld collectively fantastically.
Customise the dressing: Style and alter—want extra tang? Add a splash of vinegar or lemon. Need it a little bit sweeter? A tiny drizzle of maple syrup does the trick.
Preserve it contemporary: If making forward, reserve some dressing and add it simply earlier than serving to maintain all the things tasting contemporary.
Variations to Attempt
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 sizzling sauce.
Change the pasta: Attempt orzo or bowtie pasta for a enjoyable twist.
Herb swap: Basil or dill can change or complement the oregano and parsley.
Extra Vegan Recipes
If you happen to love this vegan pasta salad, you’ll want to take a look at these different vegan concepts:
Recipe
Vegan Greek Pasta Salad
This Vegan Greek Pasta Salad is gentle, 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 crimson wine vinegar
- 1 lemon juiced
- 1 clove garlic minced
- 1 tablespoon minced contemporary oregano
- 1 tablespoon minced contemporary 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 non-compulsory
- 1 cup kalamata olives pitted
- ½ small crimson onion sliced
Directions
Dressing:
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In a small jar with a lid, add the olive oil, crimson 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 crimson onion.
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Toss all of the elements collectively. Drizzle the dressing over the salad and toss once more
Diet
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
