Looking for a simple dish that’s light, refreshing, and packed with flavor? This Vegan Greek Pasta Salad ticks all the boxes. Loaded with crisp veggies, tangy olives, and an herby homemade dressing, it’s the perfect go-to recipe for potlucks, meal prep, or quick lunches.
Bonus? It’s super easy to make and totally customizable, so you can tweak it to suit your taste or what you have in your fridge.
The lemony dressing is zippy and bright, the olives and vegan feta (if you’re using it) bring the perfect amount of saltiness, and the fresh veggies add crunch and color. Toss all that with tender pasta, and you’ve got yourself a dish that’s satisfying without being heavy.
It’s perfect for warm weather gatherings, but honestly, I’d eat this year-round. Plus, it gets better as it sits, which means leftovers are absolutely something to look forward to.
This Vegan Greek Pasta Salad Is:
- Light and refreshing: Thanks to the lemony vinaigrette and fresh veggies.
- Perfect for sharing: Ideal for BBQs, picnics, or weeknight dinners.
- Easy to make ahead: The flavors deepen over time, so it’s meal-prep friendly.
- Customizable: Mix in extra veggies, switch up the pasta, or skip the vegan feta—it’s all good.
Substitutions
Make it gluten free. Just use your favorite gluten free pasta brand – the rest of the ingredients are naturally gluten free.
Kalamata Olives are essential for that briny flavor. But if olives aren’t your thing, try substituting capers.
Vegan Feta: Totally optional, but if you can find it, it’s worth it for that tangy creaminess. Or make your own vegan feta with tofu!
Red Wine Vinegar: Brings the perfect amount of tang to the dressing. Apple cider vinegar can pinch-hit if needed.
Helpful Tips
Let it sit before serving: If you have time, let the salad chill in the fridge for at least 30 minutes before serving. The flavors meld together beautifully.
Customize the dressing: Taste and adjust—need more tang? Add a splash of vinegar or lemon. Want it a little sweeter? A tiny drizzle of maple syrup does the trick.
Keep it fresh: If making ahead, reserve some dressing and add it just before serving to keep everything tasting fresh.
Variations to Try
Add protein: Toss in some chickpeas or roasted tofu for a heartier salad.
Go extra green: Add spinach, arugula, or kale for more veggies.
Make it spicy: Throw in a pinch of chili flakes or a drizzle of hot sauce.
Change the pasta: Try orzo or bowtie pasta for a fun twist.
Herb swap: Basil or dill can replace or complement the oregano and parsley.
More Vegan Recipes
If you love this vegan pasta salad, be sure to check out these other vegan ideas:
Recipe
Vegan Greek Pasta Salad
This Vegan Greek Pasta Salad is light, refreshing, and packed with flavor. It’s the perfect go-to recipe for potlucks, meal prep, or quick lunches.
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Servings: 8 servings
Calories: 381kcal
Ingredients
Dressing:
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 lemon juiced
- 1 clove garlic minced
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
Pasta salad:
- 16 oz dry pasta rotini or penne
- 4-5 mini cucumbers sliced
- 1 pint grape tomatoes halved
- 1 bell pepper seeded and diced
- 1 cup vegan feta optional
- 1 cup kalamata olives pitted
- ½ small red onion sliced
Instructions
Dressing:
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In a small jar with a lid, add the olive oil, red wine vinegar, lemon juice, garlic, oregano, parsley and salt and pepper.
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Close the lid and shake until homogenous. Set aside until needed.
Salad:
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To a large bowl, add the pasta, cucumbers, grape tomatoes, bell pepper, vegan feta, kalamata olives, and red onion.
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Toss all the ingredients together. Drizzle the dressing over the salad and toss again
Nutrition
Calories: 381kcal | Carbohydrates: 53g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 449mg | Potassium: 553mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1189IU | Vitamin C: 40mg | Calcium: 66mg | Iron: 2mg