Vegan Recipe for Greek Pasta Salad
This vegan recipe for Greek Pasta Salad is quick and easy to prepare. Featuring vibrant ingredients such as kalamata olives, red onion, cucumber, cherry tomatoes, refreshing greek dressing and yummy pasta. This delicious vegan salad is great as a side dish or as a filling lunch.
- 1 box penne pasta (or pasta of your choice)
- 15 ounces canned chickpeas, drained
- ½ cup shredded purple cabbage
- ¼ cup red onion, diced (or yellow or white onion)
- ¼ cup English cucumber, diced
- ¼ cup kalamata olives, halved
- ¼ cup roasted red peppers, sliced
- 2 tablespoons capers
- ½ cup cherry tomatoes, halved
- 2 cloves garlic, minced
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ tablespoon yellow mustard
- 1 teaspoon dried oregano
Make the pasta:Bring 4 quarts of water to a boil and add the pasta to the pot. Cook the pasta for 8-10 minutes until al dente.Drain the water from the pasta and rinse under cold water to stop the cooking process Prep the vegetables:Chop the purple cabbage, tomatoes, cucumber, olives, capers, roasted red peppers, garlic and red onion.Place the chopped produce and the chickpeas into a large mixing bowl. Make the vinaigrette:In a small measuring cup, whisk together mustard, vinegar, dried oregano and olive oil. The vinaigrette will become smooth and creamy. Add in 1/4 teaspoon of oregano and whisk to combine. Combine:Add the pasta and the vinaigrette to the mixing bowl and gently toss until it coats all of the ingredients.Allow the salad to chill in the fridge for 10 minutes before serving to allow the flavors to meld.
HOW TO STORE RECIPE FOR GREEK PASTA SALAD
- Refrigerator: This greek pasta salad will store perfectly in the fridge for up to 5 days. Store the Greek Vinaigrette separately from the produce. Drizzle the dressing on the salad when you are ready to serve or let it marinate for 30 minutes.
- Meal prep: This recipe for Greek Pasta Salad can be packed for meal prep and stored in multi-use glass containers for easy to-go meals. You can store the salad and dressing separately and toss together before serving.
This recipe for greek pasta salad is versatile and you can add or substitute any ingredients that you want. Here are some variations of this recipe that I have experimented with and highly suggest.
- Fresh herbs: for a burst of flavor, chop up fresh parsley, tarragon, dill, basil or rosemary.
- White Beans: if you’re not a fan of chickpeas, this recipe tastes just as good with white beans or lentils.
- Dressing: Add hummus to the dressing and whisk it together until it becomes a thick and creamy dressing.
- Red Pepper: take a few slices of roasted red pepper and blend it together with the hummus for a tasty vinaigrette
- Veggies: substitute or add any of your favorite vegetables. I have also made this Greek Pasta Salad with artichoke, hearts of palm, radishes, celery, green onion, leeks and beets. Any vegetable that you use will taste great.
- Vegan Feta Cheese: If you’re a cheese lover then listen up. Crumbled vegan feta in this salad is delicious.