Vegan Greek Pasta Salad
This vegan Greek pasta salad is packed with plant-based proteins, fiber, and healthy fats and, most importantly, balanced with all the micro and macronutrients our bodies need to thrive. In addition, the combination of vibrant cherry tomatoes, crisp cucumber, juicy olives, and tender chickpeas perfectly mingles with the hearty whole-grain pasta, creating a refreshing and satisfying dish perfect for an easy lunch, a flavorful side, or even a dish to share for an evening gathering. 😋
Ingredients
- 250 grams Whole grain pasta (fusilli or penne) or chickpea pasta, 2 1/2 cups
- 1 cup Cherry tomatoes halved
- 1 Cucumber diced
- 1 Bell pepper cubed
- 1 Red onion finely sliced
- 1/2 cup Kalamata olives pitted and sliced
- 1/4 cup Sun-dried tomatoes chopped
- 1 cup Chickpeas drained and rinsed
- 1/4 cup Fresh basil chopped
- 1/4 cup Fresh parsley chopped
- 1/2 cup Vegan feta or tofu cubed (optional), or 4 oz
For the dressing:
- 1/4 cup Extra virgin olive oil or 4 tablespoons
- 2 tbsp Red wine vinegar
- 1 Lemon juiced
- 4 Garlic cloves minced
- 1 tsp Dried oregano
- Salt and pepper to taste
Instructions
- Cook the whole grain pasta according to the package instructions until it's al dente.
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
- Halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and slice the kalamata olives.
- Chop the sun-dried tomatoes if they are not already chopped. Drain and rinse the chickpeas.
- Place all the prepared vegetables in a large mixing bowl.
- Finely chop the fresh basil and parsley. Add them to the bowl with the vegetables.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
- Add the cooked and cooled pasta to the bowl with the vegetables and herbs, and pour the dressing over the pasta and vegetables.
- Gently toss everything together until the pasta and vegetables are evenly coated with the dressing.
- Once everything is mixed, cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final toss and adjust the seasoning with more salt and pepper if needed.
- Serve the vegan Greek whole grain pasta salad chilled or at room temperature as a delicious and satisfying meal or side dish. Enjoy!
Nutrition
Nutrition Facts
Vegan Greek Pasta Salad
Amount per Serving
Calories
462
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Sodium
434
mg
19
%
Potassium
760
mg
22
%
Carbohydrates
70
g
23
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
15
g
30
%
Vitamin A
769
IU
15
%
Vitamin C
22
mg
27
%
Calcium
96
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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