Description
Greek Pasta Salad is a bright, refreshing, and easy-to-make dish featuring tender short pasta with crisp vegetables, plant-based feta cheese, and a zesty apple cider vinegar-based dressing. Perfect as a quick lunch, potluck favorite, or side dish, this vibrant salad combines flavorful ingredients for a wholesome and satisfying meal.
Ingredients
Scale
Pasta and Vegetables
- 2 cups short pasta (rotini, penne, or farfalle), cooked al dente
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and sliced if needed
Cheese and Herbs
- 1/2 cup plant-based feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tbsp apple cider vinegar (natural)
- 1/4 cup olive oil
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp dried oregano (natural)
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook and Cool the Pasta: Boil short pasta in salted water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta, ensuring firm texture and preventing clumping.
- Prepare the Vegetables: While pasta cools, wash and halve cherry tomatoes, dice cucumbers, thinly slice red onions, and pit Kalamata olives if necessary to prepare fresh, crisp veggies.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil, vegetarian Worcestershire sauce (natural), dried oregano (natural), salt, and freshly cracked black pepper to create a bright and tangy dressing.
- Combine Salad Ingredients: In a large mixing bowl, gently toss the cooled pasta with prepared vegetables, plant-based feta cheese, and chopped fresh parsley. Pour the dressing over the salad and toss again carefully to coat evenly.
- Chill and Serve: Refrigerate the Greek Pasta Salad for at least 15 minutes to allow flavors to meld. Serve chilled with optional garnishes.
Notes
- Use firm pasta shapes like rotini or penne to hold dressing and vegetables well.
- Do not overcook pasta; slight undercooking ensures good texture after chilling.
- Chop vegetables uniformly for balanced flavor in every bite.
- Adjust seasoning with salt and pepper after chilling as flavors develop.
- Add plant-based feta cheese last and toss gently to preserve its texture.
- Garnish with additional fresh parsley, dried oregano (natural), or a drizzle of extra virgin olive oil before serving.
- Greek Pasta Salad can be refrigerated up to 3 days; avoid freezing for best texture and flavor.
- Best served cold or at room temperature; take out of fridge 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek pasta salad, plant-based salad, vegan pasta salad, quick pasta salad, Mediterranean salad
