This easy, delicious Vegan Greek Pasta Salad is fresh, flavorful, perfect for meal prep or serving at a party! This pasta salad is packed with fresh herbs and vegetables like tomatoes and cucumber. Sun-dried tomatoes and protein-packed chickpeas make this salad ultra-satisfying. You are going to be obsessed! This pasta salad can easily be made gluten-free or even grain-free! If you love this pasta salad, try out my Mediterranean Orzo Salad, my Mediterranean Gnocchi, or my viral Vegan Tuna Pasta Salad next.
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Notes on Ingredients
- Pasta: Use gluten-free pasta if needed or even grain-free pasta. I love to use a high-protein pasta to boost the protein in this dish.
- Vegan feta: I like the Violife brand.
- Sun-dried tomatoes: Use sun-dried tomatoes in olive oil for more flavor in this dish.
- Chickpeas: Be sure to drain and rinse the chickpeas thoroughly to prevent gas and bloat. Any bean would work like cannellini beans or kidney beans as a substitute.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Greek Pasta Salad?
- Cook pasta and set aside. Chop and prep all the vegetables while the pasta cooks.
- Add the pasta in a bowl then add the cucumber, tomatoes, basil, olives, sun-dried tomatoes, chickpeas and feta.
- Whisk dressing ingredients together then pour over top. Toss well then enjoy!
- Store in the fridge for up to 4 days.
- Step 1: First, cook the pasta and chop the veggies. Add everything to a large bowl.
- Step 2: Then, whisk the dressing ingredients together and pour over the salad. Toss to combine and enjoy!
Commonly Asked Questions
Store this pasta salad in an airtight container in the fridge for up to four days. No need to reheat as this salad is best eaten cold.
Yes! This pasta salad holds up really well in the fridge and actually gets better as the days go by while the flavors marinate.
Feel free to substitute any of the ingredients with what you have on hand. Pasta salad is very versatile and customizable!
A short noodle like rotini, penne, or fusilli works best for this dish. I like to use a protein pasta or my favorite einkorn pasta. You can use a gluten-free pasta or grain-free pasta if needed!
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Extra Helpful Tips
- Let the pasta cool before combining it with all of the veggies.
- Store this pasta in the fridge for up to four days in an airtight container.
- Add in any additional veggies you like. You can also add a protein of your choice.
- Serve this pasta salad with a pan of my Vegan Gluten-Free Carrot Cake for dessert!
How to Store
Store this pasta salad in an airtight container in the fridge for up to four days. No need to reheat as this salad is best eaten cold.
If you tried this Vegan Greek Pasta Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Greek Pasta Salad
Equipment
Ingredients
- 16 oz pasta rotini
- 1 cup cucumber chopped
- 2 cups cherry tomatoes
- 1 cup basil fresh
- ½ cup kalamata olives sliced
- ⅓ cup sun-dried tomatoes chopped
- 1 15 oz can chickpeas rinsed and drained
- ½ cup vegan feta I like Violife
Dressing
- ¼ cup white wine vinegar or lemon juice
- 3 tablespoon macadamia nut oil I use Milkadamia brand, olive oil works too
- 1 teaspoon garlic
- 1 teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook pasta and set aside. Chop and prep all the vegetables while the pasta cooks.
- Drain the pasta and let it cool.
- Add the pasta in a bowl then add the cucumber, tomatoes, basil, olives, sun-dried tomatoes, chickpeas and feta.
- Whisk dressing ingredients together then pour over top. Toss well then enjoy!
- Store in the fridge for up to 4 days.
Notes
Nutrition
This post was made in partnership with Milkadamia.
Sarah Rumney says
This is a really simple and delicious recipe! I love all the flavors and veggies!
Lo says
What brand of vegan feta do you use?
Danielle Brown says
violife
Olive says
Can you use something instead of macadamia nut oil?
Taylor From HealthyGirl Kitchen says
olive oil or avocado oil
Cheryl Clarke says
Are the sun dried tomatoes in oil?
Taylor From HealthyGirl Kitchen says
You can use either kind
BetPKR says
This Vegan Greek Pasta Salad looks amazing! I love how colorful and fresh it is. I can’t wait to try it with some homemade dressing. Perfect for meal prep or a light summer dish! Thanks for sharing such a delicious recipe!
Marnie says
What an amazing recipe, Danielle. I did have to make some changes, though.. I added green, red & yellow peppers.. red onion.. and a small jar of roasted tomatoes. I used lemon juice instead of the white wine vinegar and olive oil instead of the macadamia nut oil since that is what I had on hand. The pasta I used is a sourdough pasta and I did not add chick peas since I didn’t have any when I started making the recipe. Oh.. and I ran out of oregano but I had Greek seasoning so I used that to make up the difference.
I really like the lemon juice.. it adds a very refreshing flavour to the dressing.
The vegan feta that I used is called Nafsika’s Garden from Greece. I never thought that any vegan feta could beat Violife, but this one does. You need to try it!
All in all, this salad was easy to make albeit time consuming. What would take someone 30 minutes, takes me 3 hours – LOL!
Next time I make the salad I will make it as written and will leave another review.
Jordan Stacy says
This sounds amazing, Marnie! So glad you enjoyed it. Thanks for sharing your experience.
Jordan Stacy says
This salad is so good! I love pasta salad, but my family gets a little bored of the plain combination I usually make, so they loved the Greek flavors in this one! For vegan feta I used violife.
damana Game says
This Vegan Greek Pasta Salad looks absolutely delicious! I love that it’s both healthy and packed with flavor. Can’t wait to try it out for my next picnic! 🌿🍝
Jordan Stacy says
This Greek-inspired pasta salad is soo flavorful and delicious. I find it so satisfying! I like to use a grain-free cassava pasta. Makes the best meal prep!