Description
Greek Pasta Salad is a fresh, vibrant, and satisfying dish featuring crisp vegetables, smoky turkey bacon, and creamy plant-based feta. This easy-to-make salad combines bright flavors with perfectly cooked pasta, ideal for lunch, dinner, or potlucks.
Ingredients
Scale
Pasta and Vegetables
- 2 cups short pasta (rotini or penne)
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely sliced
- 1/4 cup kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped
Protein
- 4 slices smoked turkey bacon, cooked and crumbled
- 1/2 cup plant-based feta (creamy and tangy)
Dressing
- 3 tablespoons fresh lemon juice
- 1/4 cup olive oil (natural)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 clove garlic, minced (natural)
- Pinch of natural gelling agent (optional, for thicker dressing texture)
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the short pasta according to package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Prepare the Vegetables and Bacon: While the pasta cooks, dice the cucumbers, halve the cherry tomatoes, and finely slice the red onion. Cook the smoked turkey bacon in a pan until crisp, then crumble into bite-sized pieces for that smoky savory touch.
- Make the Dressing: In a small bowl, whisk together fresh lemon juice, olive oil (natural), apple cider vinegar, vegetarian Worcestershire sauce (natural), minced garlic (natural), salt, and pepper. If you’d like a thicker texture, stir in a pinch of natural gelling agent until fully incorporated.
- Combine Everything: In a large mixing bowl, combine the cooled pasta, chopped veggies, crumbled bacon, kalamata olives, and plant-based feta. Pour the dressing over the top and toss gently to combine, ensuring every bite is evenly coated with that delicious tangy dressing.
- Chill and Serve: Let the Greek Pasta Salad chill in the fridge for at least 30 minutes to allow flavors to meld beautifully. Give it a gentle stir before serving.
Notes
- Cook pasta al dente to keep a firm bite and avoid mushiness.
- Chill the salad to let the dressing infuse every ingredient with flavor.
- Use fresh parsley or dill for a bright herbaceous note.
- Adjust lemon juice and vinegar amounts to balance acidity to your taste.
- Add toasted pine nuts or walnuts for extra crunch and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-Cook / Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 12mg
Keywords: Greek pasta salad, plant-based feta, smoked turkey bacon, Mediterranean salad, healthy pasta salad, vegan salad variations
