Description
This Traditional Greek Pasta Salad brings together tender pasta, crisp cucumbers, juicy cherry tomatoes, briny kalamata olives, and creamy plant-based feta, all tossed in a tangy dressing with apple cider vinegar. Fresh herbs and flavorful vegetables create a vibrant, quick, and nutritious dish perfect for any occasion, delivering a refreshing Mediterranean taste that is both satisfying and wholesome.
Ingredients
Scale
Pasta and Vegetables
- 250g rotini or penne pasta
- 1 cup cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
Plant-Based Cheese and Herbs
- 1/2 cup plant-based feta, cubed
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 4 tablespoons extra virgin olive oil (natural)
- 1 garlic clove, minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 to 10 minutes. Drain and rinse under cold water to cool and stop the cooking process.
- Prepare the Vegetables: While the pasta cooks, chop the cucumbers, halve the cherry tomatoes, thinly slice the red onion, and finely chop the fresh parsley and oregano for a fresh herbal flavor.
- Make the Dressing: In a bowl, whisk together apple cider vinegar (natural), extra virgin olive oil (natural), minced garlic, vegetarian Worcestershire sauce (natural), sea salt, and black pepper until well combined and slightly emulsified.
- Combine All Ingredients: In a large mixing bowl, gently toss the cooled pasta, chopped vegetables, kalamata olives, plant-based feta cubes, and fresh herbs. Pour the dressing over everything and mix carefully to evenly coat all ingredients without crushing the plant-based feta or vegetables.
- Chill and Serve: Refrigerate the salad for at least 20 minutes to allow the flavors to meld. Serve chilled or at room temperature for the best taste.
Notes
- Use high-quality extra virgin olive oil for a smooth, fruity dressing.
- Do not overcook the pasta to maintain a firm texture and prevent mushiness.
- Chill the salad before serving so the flavors blend beautifully.
- Mix gently to avoid breaking the plant-based feta and vegetables.
- Adjust seasoning after chilling to ensure perfect balance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking required beyond boiling pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Greek Pasta Salad, Mediterranean Salad, Vegan Pasta Salad, Plant-Based Feta Salad, Quick Pasta Salad, Healthy Lunch
