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Rachel White

Greek Vegan Pasta Salad

Greek Vegan Pasta Salad combines tender pasta, crisp vegetables, olives, chickpeas, and a bright lemon-herb dressing. It is fresh, hearty, easy to make, and ideal for gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: Greek
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz rotini pasta dry
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 3 4 cup kalamata olives sliced
  • 1 15 oz can chickpeas drained
  • 1 2 cup red onion thinly sliced
  • 1 4 cup parsley chopped
Greek Dressing
  • 1 4 cup olive oil
  • 3 tbsp lemon juice fresh
  • 1 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Large Pot
  • Colander
  • Knife
  • Cutting Board
  • Measuring Cups
  • Whisk
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil pasta in salted water until tender with a slight bite. Drain and rinse until cool.
  2. Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until fragrant and blended.
  3. Add pasta, cucumber, tomatoes, olives, chickpeas, onion, and parsley to a large bowl.
  4. Pour dressing over the salad. Toss thoroughly until everything looks glossy and evenly coated.
  5. Chill for 20 minutes before serving. Toss again so flavors spread through every bite.

Notes

For softer texture, dress pasta while slightly warm. For firmer texture, chill pasta first. Freeze extra dressing only; vegetables soften after thawing. Toss gently during assembly to keep tomatoes whole. Add dill, vegan feta, roasted peppers, or spinach for flavor changes. Store covered in the refrigerator up to 4 days.