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Easy Greek Pasta Salad

Easy Vegan Greek Pasta Salad RecipeSummer is in full swing, and I’m sure that I’m not the only one turning to dishes that require minimal or zero cooking. Maybe it’s just due to heat induced laziness, but the premade salads in the deli section of the grocery store are tempting. I know they’re not the best deal or the freshest, but they make an easy lunch or side dish during the summertime. And that’s when I remind myself how easy it is to whip up a batch at home with a few basic ingredients. Here is one of my favorites: an easy Greek pasta salad with bouncy whole wheat pasta, crunchy veggies, and rich chunks of vegan feta. So fresh and colorful!

As much as I love the assortment of veggies that goes into a Greek pasta salad, the feta is clearly the standout ingredient. If you do a quick Google search for “vegan feta”, you’ll find tons of recipes out there using a variety of nuts and even tofu as the base ingredient. Strangely enough, I haven’t experimented much with vegan feta recipes despite my obsession with vegan cheese making. I used a kit from Urban Cheesecraft, a local woman owned cheese maker, for my first adventure into the land of glorious vegan feta cheese.

Easy Vegan Greek Pasta Salad Recipe

Easy Greek Pasta Salad

Prep time: 20 minutes, makes 6 servings

This easy Greek pasta salad doesn’t take long to make, but it tastes better after it’s had a chance to sit. You can also toss it with leafy greens just before serving for an extra boost of veggies.

Ingredients:
1/2 lb whole wheat pasta
1/2 cup chopped red onion, diced
1 cucumber, cut into small wedges
1 pint grape tomatoes, cut in half
1/3 cup pitted olives, sliced
1/2 cup vegan feta cheese, cubed

Dressing:
1/4 cup extra virgin olive oil
1 tbsp apple cider vinegar
1/2 tsp garlic powder
1 tsp dried oregano
1 tbsp lemon juice
Salt & pepper to taste
Optional: crushed red pepper

Cook pasta according to package directions. While it’s cooking, you can work on the dressing and prepping the veggies. Drain well, and transfer to a large bowl to cool.

Whisk the olive oil, apple cider vinegar, garlic powder, oregano, and lemon juice together in a small bowl. Season with salt and pepper to taste. Add a pinch of crushed red pepper if you like an extra kick.

Add the veggies and feta to the large bowl of pasta. Slowly drizzle the dressing over the pasta, tossing to combine. Cover and refrigerate for at least 1 hour.

When ready to serve, toss the salad again. Serve cold or at room temperature.

Easy Vegan Greek Pasta Salad RecipeEasy Vegan Greek Pasta Salad Recipe

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12 Comments

  • Reply
    Erin @ Platings and Pairings
    June 25, 2018 at 4:16 pm

    The vegan feta really looks amazing, as does your entire recipe. I’d be really interested in sampling some vegan cheeses for sure!

    • Reply
      wazwu
      June 26, 2018 at 2:50 pm

      Thanks Erin! I’d love to share a vegan cheese board with you sometime. :)

  • Reply
    Summer
    June 25, 2018 at 8:38 pm

    Looks good! Great idea for hot summer nights. I might omit the cucumbers though, because that is how I roll.

    • Reply
      wazwu
      June 26, 2018 at 2:50 pm

      I’m the opposite… I love throwing cucumbers in everything!

  • Reply
    Create/Enjoy (@SuzannahStanley)
    June 26, 2018 at 9:00 am

    Love the beautiful, bright photos and ingredients! Those greek flavors are so simple but so yummy!

    • Reply
      wazwu
      June 26, 2018 at 2:49 pm

      Thanks so much! The leftovers made a lovely lunch today.

  • Reply
    Kelsey
    June 26, 2018 at 2:37 pm

    Greek salads are so delicious, and yours looks great. You’re right feta is totally the star!

    • Reply
      wazwu
      June 26, 2018 at 2:49 pm

      When I had the leftovers for lunch today, I added a little extra feta just because. ;)

  • Reply
    Catherine @ To & Fro Fam
    June 26, 2018 at 7:33 pm

    I’m such a fan of easy pasta salads, especially for summer! I especially love including cucumber. What a delicious crunch!

    • Reply
      wazwu
      June 27, 2018 at 5:35 pm

      Love adding cucumbers to everything! Lately, I’m been blending them into my berry smoothies too.

  • Reply
    Mary
    June 27, 2018 at 9:11 am

    I may have to venture into trying homemade vegan feta. I haven’t found any (any!!) store-bought cheese substitutes I like.
    Yours looks great!

    • Reply
      wazwu
      June 27, 2018 at 5:36 pm

      Maybe I should do a vegan cheese write up and share a recipe or two!

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