Vegan Greek Pasta Salad
An easy, delicious hearty pasta salad that is perfect for meal prep, weeknight dinners, or serving at a party!
Servings 8
Calories 321kcal
Cost $15
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
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.
Nutrition
Calories: 321kcal | Carbohydrates: 48g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 398mg | Potassium: 421mg | Fiber: 3g | Sugar: 5g | Vitamin A: 471IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 2mg
