Summer 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 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.
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
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.