Greek Pasta Salad (Vegan)
Ingredients:
- 12 oz rotini or penne pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup vegan feta, crumbled
- 1/4 cup diced red onion
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Raw
Nut-Free
Nutrition:
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Fold in the vegan feta gently at the very end — tossing it in with everything else breaks it down into crumbs instead of keeping distinct pieces.
Instructions:
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Make the Dressing: Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
- Combine: In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, olives, and red onion.
- Dress & Toss: Pour the dressing over the salad and toss well to coat.
- Fold in Feta: Gently fold in the vegan feta.
- Chill: Chill for at least 20 minutes before serving.
Notes: Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce. Dress the salad just before serving to keep ingredients from becoming soggy.
Storage: Store components separately and combine with dressing right before eating for the best texture.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The rotini or penne pasta provides the hearty base that carries the sauce. The cucumber adds a cool, crisp freshness. The cherry tomatoes adds bright acidity and juicy body. The diced red onion adds sweetness and depth as it cooks down.
Greek Pasta Salad (Vegan)
Ingredients:
- 12 oz rotini or penne pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup vegan feta, crumbled
- 1/4 cup diced red onion
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The rotini or penne pasta provides the hearty base that carries the sauce. The cucumber adds a cool, crisp freshness. The cherry tomatoes adds bright acidity and juicy body. The diced red onion adds sweetness and depth as it cooks down.
Prep:
Fold in the vegan feta gently at the very end — tossing it in with everything else breaks it down into crumbs instead of keeping distinct pieces.
Instructions:
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Make the Dressing: Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
- Combine: In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, olives, and red onion.
- Dress & Toss: Pour the dressing over the salad and toss well to coat.
- Fold in Feta: Gently fold in the vegan feta.
- Chill: Chill for at least 20 minutes before serving.
