Go Back
vegan greek pasta salad mixed together in a large white mixing bowl on top of a wooden cutting board

Greek Pasta Salad

Print Recipe
A vibrant and delicious vegan salad featuring everyone's favorite ingredients from Greek cuisine.
Course Salad
Cuisine Greek
Keyword big salad, easy salad, easy vegan salad, meal prep salad, noodle salad, pasta salad, plant based greek salad, salad, take back the salad, vegan greek salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Calories 278.5
Author carleigh

Equipment

Ingredients

  • 1 lbs whole wheat fusilli or penne cooked and cooled
  • 1 cup green bell pepper chopped
  • 1 cup cherry tomatoes quartered
  • 1 cup cucumbers diced
  • 1 red onion diced
  • 1 cup olives diced
  • ¾ cup vegan feta crumbled
  • 1½ cup fresh basil and parsley chopped
  • 1 ½ cups chickpeas drained and rinsed

For the vinaigrette

  • ⅓ cup red wine vinegar
  • 1 lemon juice
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • 1 tsp nutritional yeast
  • 2 tbsp dijon mustard
  • ½ tsp black pepper freshly cracked if possible
  • ⅓ cup extra virgin olive oil

Instructions

  • Combine the dressing ingredients in a jar and shake or whisk until a dressing is formed. 
  • Add all ingredients to a bowl and toss. Enjoy immediately, or store in the fridge for up to 4 days. 

Nutrition

Calories: 278.5kcal | Carbohydrates: 20.1g | Protein: 9.3g | Fat: 19.2g | Saturated Fat: 3.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 11.7g | Cholesterol: 10mg | Sodium: 776.5mg | Potassium: 331.9mg | Fiber: 5.8g | Sugar: 5.6g | Vitamin A: 340.4IU | Vitamin C: 37.9mg | Calcium: 56.6mg | Iron: 2.1mg