Experience the delicious textures and flavors of Vegan Greek Pasta Salad, an easy-to-assemble medley of fresh vegetables, tangy olives, creamy vegan feta, and a zesty Greek dressing perfect for meal prep, gathering, potluck, picnic, or everyday meal.
I love Mediterranean flavors, like in Mediterranean Grain Bowl with Creamy Mint Dressing, Easy Falafel Pita Sandwich, Vegan Tzatziki Sauce, and Lemony Orzo Chickpea Soup.
But this recipe brings the addition of pasta into the mix. It combines the vibrant colors of juicy tomatoes, crisp cucumbers, and briny Kalamata olives with the creamy richness of vegan feta cheese, all tossed in a tangy Greek dressing that's both refreshing and satisfying.
Along with my Sweet Vegan Macaroni Salad and Angel Hair Pasta Salad, it's become my go-to easy pasta salad for BBQs, summer parties, and friend gatherings, where its lively flavors and fresh ingredients always steal the show and keep everyone happy...seriously, everyone. Plus, it’s a meal prep hero for those trusty to-go lunches for kids and adults.
Serve it alongside Chipotle Black Bean Burger, grilled corn on the cob, or BBQ Jackfruit Sliders.
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Why You'll Love This Recipe
- The creamy texture of vegan feta cheese perfectly complements the crisp vegetables.
- The tangy and aromatic Greek dressing ties everything together, adding a refreshing zest to every bite.
- Whether as a side dish or a main course, this salad is versatile, so add and delete ingredients as you want.
Recipe Ingredients
Here it is - the building blocks of a delicious Greek pasta salad. Looks simple because it is! This recipe is super forgiving with quantities, but see the recipe card for suggested measurements.
- Pasta - I love bow-tie pasta for this recipe. They're cute and so tasty, but feel free to substitute with any you love.
- Vegan Feta - Don't let the word vegan throw you off this vegan Greek pasta salad. The feta you buy at the store is amazingly delicious. You can find my preferred brand Violife at Whole Foods or King Soopers. If you want to make one at home, try this Vegan Feta Recipe.
- Peperoncini - If you've never tried peperoncini, this is a great salad to try them in. They have a mild, tangy, and slightly sweet flavor with a hint of heat, adding a subtle spicy kick to this salad.
- English Cucumber - All dressed up in their fancy plastic wrap, these cucumbers are my top pick for their thin skin, minimal seeds, and mild, crisp flavor. Other varieties you can use with similar characteristics are Persian cucumbers, Japanese cucumbers, and Lebanese cucumbers.
- Red Wine Vinegar - I love the classic taste of red wine vinegar in this simple vinaigrette. I don't substitute it with any other, but white wine vinegar will work if you're in a pinch.
Variations
- Mix in roasted red peppers, artichoke hearts, or sun-dried tomatoes for added Mediterranean flavors. I substitute the pepperocini with the artichoke hearts since they also have intense flavor.
- Add grilled chimichurri tofu, Roasted Chickpea, or tempeh for extra protein and heartiness.
- Toss in leafy greens like baby spinach, arugula, or chopped kale to add freshness and nutrients.
- Sprinkle with toasted pine nuts or slivered almonds for crunch and texture.
How To Make Vegan Greek Pasta Salad
There's a little prep and minimal cooking. Here are some pics for a quick glance. See the recipe card for details.
Step 1: Cook the pasta in a large pot of salted water according to package directions. Then rinse in cool running water.
Step 2: While the pasta cooks, mix all the ingredients for the vinaigrette in a dressing mixer or container you can shake or mix vigorously.
Step 3: Combine the cooked pasta and the rest of the ingredients in a large bowl. Pour on the vinaigrette - use as much as you like.
Step 4: Mix well to combine all the ingredients. Serve chilled or at room temperature.
Recipe Tips
- Ensure the pasta is cooked al dente (firm to the bite) to maintain its texture in the salad. When boiling pasta, add a little salt to the water for the best flavor.
- Let the salad chill in the refrigerator for at least 30 minutes before serving or serve at room temperature.
- If taking this to a potluck, garnish it with extra mint or another herb like basil when ready to serve for a nice presentation.
Serving Suggestions
- Enjoy a larger portion of the salad as a satisfying main course.
- Serve alongside Grilled Vegan Kebabs or Smoked Tofu for a filling meal.
- Pack the salad in a portable container for picnics, potlucks, or beach outings. It's easy to transport and serve outdoors because it's delicious, either chilled or at room temperature.
- Portion the salad into individual containers for quick and convenient lunches throughout the week. If you're looking for more ideas, check out 20 + Vegan Lunch Box Ideas.
Storage and Reheating
- Storage: Store the salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- Reheating: The salad is best served cold or at room temperature. If you prefer to serve it warm, gently heat it in the microwave at 50 percent power. Refresh with a squeeze of lemon juice.
Recipe FAQS
Yes. I prefer my pasta salad at room temperature and don't want to warm up the other ingredients. Rinse the pasta under cold water to speed up the cooling process.
Yes, rinsing the pasta not only cools it down quickly, but it also stops the cooking process to prevent it from overcooking and becoming mushy. It also keeps the pasta from clumping and sticking together.
More Vegan Salad Recipes You'll Love
Vegan Greek Pasta Salad
Ingredients
For the Salad
- 16 ounce box bow tie pasta or your favorite variety
- 1 English cucumber diced
- 1 cup cherry tomatoes halved
- 1 15 ounce can of cannellini beans or Greek giant beans, drained and rinsed
- ½ cup red onion diced or thinly sliced
- ½ cup Kalamata olives pitted and halved
- ½ cup vegan feta cheese crumbled
- ¼ cup pepperoncini sliced
- ¼ cup fresh mint chopped
- ¼ cup capers
For the Greek Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook and Prepare Pasta: Cook pasta according to package instructions in lightly salted water until al dente. Drain and rinse with cold water to cool and keep from sticking.
- Prepare Salad Ingredients: While the pasta cooks, wash and chop the salad ingredients.
- Make Dressing: In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, basil, thyme, salt, and black pepper. Whisk or shake vigorously until well combined and emulsified.
- Assemble Salad: In a large bowl, combine pasta, cucumber, tomatoes, beans, onions, olives, vegan feta, mint, peperoncini, and capers. Pour dressing over salad and toss well to coat.
- Serve: Serve immediately or refrigerate for 30 minutes to blend flavors before serving.
Serena says
This was delicious! Perfect amount of vinaigrette for the pasta. We ate it as a main meal and it was very filling. Thanks for the recipe.
Regi Pearce says
Thanks. Glad you liked it! Thanks for the comment.