Description
Traditional Greek Pasta Salad bursting with fresh, vibrant Mediterranean flavors. This colorful and refreshing dish features short pasta, crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, plant-based feta, and fresh oregano dressed in a zesty lemon and apple cider vinegar dressing. Perfect as a light lunch, side dish, or picnic meal that can be prepared quickly and enjoyed chilled.
Ingredients
Scale
Pasta and Vegetables
- 2 cups short pasta (fusilli or penne)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
Cheese and Herbs
- 3/4 cup plant-based feta (plant-based), crumbled
- 2 tablespoons fresh oregano, finely chopped
Dressing
- 3 tablespoons fresh lemon juice (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/4 cup extra virgin olive oil (natural)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1/2 teaspoon natural gelling agent
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until just al dente. Drain and rinse under cold water to stop the cooking process and quickly cool the pasta for the perfect bite.
- Prepare the Vegetables: While the pasta cooks, chop the cucumber into small cubes, halve the cherry tomatoes, thinly slice the red onion, and pit and slice the Kalamata olives. Finely chop the fresh oregano leaves.
- Make the Dressing: In a small bowl, whisk together fresh lemon juice, apple cider vinegar, extra virgin olive oil, sea salt, and freshly ground black pepper until well combined.
- Combine Ingredients: In a large mixing bowl, toss the cooked pasta with the chopped vegetables, olives, and plant-based feta. Pour the dressing over and gently fold all ingredients together, coating evenly without crumbling the feta too much.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld beautifully. Serve chilled for optimal refreshment and taste.
Notes
- Choose quality Kalamata olives that are plump and full of flavor.
- Do not overcook the pasta; keep it al dente to maintain texture.
- Always use freshly squeezed lemon juice for best tartness.
- Toss the salad gently to prevent the plant-based feta from crumbling excessively.
- Letting the salad rest in the fridge enhances the flavor integration.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek pasta salad, plant-based feta, Mediterranean salad, cold pasta salad, vegan Greek salad
