This delicious vegan Greek pasta salad recipe takes about 20 minutes to make using pasta and Greek-inspired ingredients like tomatoes, cucumber, olives, a vegan Greek salad dressing and tofu feta cheese! It’s a quick and tasty vegan pasta salad!
This pasta salad is a Greek-inspired meal full of protein, fiber and veggies, making it very filling and healthy. Feel free to customize your pasta salad however you want or based on the ingredients you have at home.
Recipe for Vegan Greek Pasta Salad
If you love or miss Greek salad, you’ll like this vegan Greek salad with pasta! You can use store-bought vegan feta or my popular recipe for vegan feta using tofu! You can also use a vegan Greek pasta salad dressing of your choice or make the one I included in this recipe below.
This Greek pasta salad is great for meal prepping as well (as it makes 4-5 servings!) and will keep in the fridge for 4-5 days to enjoy throughout the week.
Ingredients
- Pasta
- Bell Pepper
- Red Onions
- Cucumber
- Parsley
- Olives
- Grape Tomatoes
- Chickpeas
- Vegan Greek Pasta Salad Dressing (store-bought or using ingredients below)
- Olive Oil
- Red Wine Vinegar (or white wine vinegar/apple cider vinegar)
- Lemon
- Nutritional Yeast
- Vegan Feta Cheese (store-bought or using ingredients below)
- Tofu
- Nutritional Yeast
- Miso Paste
- Lemon Juice
- Apple Cider Vinegar
- Garlic Powder
- Oregano
- Salt
This vegan Greek pasta salad is vegan, dairy-free, nut-free and can be made gluten-free or soy-free.
To make Greek pasta salad gluten-free, use gluten-free pasta.
To make Greek pasta salad soy-free, omit tofu feta or use a soy-free vegan feta, if available in stores.
How To Make Greek Pasta Salad (Vegan)
If you have store-bought vegan feta cheese, skip to the next step. If you want to make my recipe for vegan tofu feta cheese, start by pressing the water out of your tofu for about 10 minutes (or 15 minutes) so that it can absorb flavors. You can use a tofu press or wrap paper towel around the tofu block and use a heavy pan on top to help press water out while you make the marinade. Mix the rest of the tofu feta ingredients in a large mixing bowl until smooth: 2 tbsp nutritional yeast, 2 tbsp miso paste, 2 tbsp lemon juice, 2 tbsp apple cider vinegar, 1 tbsp garlic powder, 1 tbsp dried oregano, 1 tsp salt and 2 tbsp olive oil (optional). Cut pressed tofu into small cubes and mix with the marinade. Allow tofu cubes to marinate while you prepare the Greek pasta salad.
Meanwhile, cook your preferred pasta according to package instructions. To make this recipe higher in protein, use a high-protein pasta.
While pasta is cooking, prepare your Greek salad vegetables. Dice the bell pepper and red onion. De-seed the cucumber by cutting out the side part with a knife or spooning out (to prevent pasta from getting soggy) and dice into small pieces. Finely chop the fresh parsley. Slice black olives into small slices. Cut grape tomatoes in half or leave them whole to prevent the salad from getting soggy.
Once the pasta has finished cooking, drain, rinse and set aside. Let it cool before putting everything together.
In a large mixing bowl or pot of pasta, combine the cooked pasta, bell pepper, red onion, cucumber, parsley, grape tomatoes, black olives, tofu feta cheese, as well as a can of chickpeas (drained and rinsed).
IF you have a store-bought vegan Greek pasta salad dressing you want to choose, skip to the next step. For a homemade Greek dressing, mix together the juice of 1 freshly squeezed lemon, 1/4 cup red wine vinegar, 1/4 cup nutritional yeast and 2 tbsp olive oil.
Pour the salad dressing over the pasta salad and toss until well combined.
Enjoy your vegan Greek pasta salad right away or store in tightly sealed container(s) in the fridge for up to 4 days.
Watch me make this recipe on YouTube here.
Vegan Greek Pasta Salad
Equipment
- 1 Pot large enough for boiling pasta
- 1 Colander
- 1 Mixing Bowl large
- 1 Knife
- 1 Storage Container optional, for meal prep
- 1 Tofu Press optional, for pressing tofu
Ingredients
- 227 g pasta 8oz dry pasta of choice
- 1 bell pepper diced
- 1/2 red onion diced
- 1 cucumber seeded & diced
- 1/2 cup fresh parsley chopped finely
- 20 black olives sliced
- 1 cup grape tomatoes
- 1 can chickpeas drained & rinsed
Tofu Feta
- 1 block tofu firm or extra firm tofu, pressed and cut into small cubes
- 2 tbsp nutritional yeast
- 2 tbsp miso paste
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp garlic powder
- 1 tbsp oregano dried
- 1 tsp Salt
- 2 tbsp olive oil optional (add 2 tbsp olive oil here or in your dressing but now both or else could be too oily)
Vegan Greek Pasta Salad Dressing
- 1 lemon juiced
- 1/4 cup red wine vinegar or white wine vinegar / apple cider vinegar
- 1/4 cup nutritional yeast
- 2 tbsp olive oil omit if you already added 2 tbsp olive oil to your tofu feta to avoid too much olive oil.
Instructions
- If you have store-bought vegan feta cheese, skip to the next step. If you want to make my recipe for vegan tofu feta cheese, start by pressing the water out of your tofu for about 10 minutes (or 15 minutes) so that it can absorb flavors. You can use a tofu press or wrap paper towel around the tofu block and use a heavy pan on top to help press water out while you make the marinade. Mix the rest of the tofu feta ingredients in a large mixing bowl until smooth: 2 tbsp nutritional yeast, 2 tbsp miso paste, 2 tbsp lemon juice, 2 tbsp apple cider vinegar, 1 tbsp garlic powder, 1 tbsp dried oregano, 1 tsp salt and 2 tbsp olive oil (optional). Cut pressed tofu into small cubes and mix with the marinade. Allow tofu cubes to marinate while you prepare the Greek pasta salad.
- Meanwhile, cook your preferred pasta according to package instructions. To make this recipe higher in protein, use a high-protein pasta.
- While pasta is cooking, prepare your Greek salad vegetables. Dice the bell pepper and red onion. De-seed the cucumber by cutting out the side part with a knife or spooning out (to prevent pasta from getting soggy) and dice into small pieces. Finely chop the fresh parsley. Slice black olives into small slices. Cut grape tomatoes in half or leave them whole to prevent the salad from getting soggy.
- Once the pasta has finished cooking, drain, rinse and set aside. Let it cool before putting everything together.
- In a large mixing bowl or pot of pasta, combine the cooked pasta, bell pepper, red onion, cucumber, parsley, grape tomatoes, black olives, tofu feta cheese as well as a can of chickpeas (drained and rinsed).
- IF you have a store-bought vegan Greek pasta salad dressing you want to choose, skip to the next step. For a homemade Greek dressing, mix together the juice of 1 freshly squeezed lemon, 1/4 cup red wine vinegar, 1/4 cup nutritional yeast and 2 tbsp olive oil.
- Pour the salad dressing over the pasta salad and toss until well combined.
- Enjoy your vegan Greek pasta salad right away or store in tightly sealed container(s) in the fridge for up to 4 days.
Nutrition
NEED MORE VEGAN RECIPE INSPO? CHECK THESE OUT:
Leave a Comment