Description
This Traditional Greek Pasta Salad features crisp cucumbers, juicy cherry tomatoes, and tangy Kalamata olives tossed with plant-based feta cheese and a bright apple cider vinegar (natural) dressing. Ready in under 20 minutes, it is a refreshing and vibrant dish perfect for picnics, light lunches, or as a versatile side that satisfies with balanced textures and bold Mediterranean flavors.
Ingredients
Scale
Pasta and Vegetables
- 2 cups short pasta (fusilli, rotini, or penne)
- 1 cup crisp cucumbers, chopped into bite-sized pieces
- 1 cup juicy cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted if necessary
- 1/4 cup red onion, thinly sliced
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar (natural)
- 1 clove garlic, freshly minced
- 1 teaspoon dried oregano (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Additional Ingredients
- 1/2 cup plant-based feta cheese, crumbled
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta for the salad.
- Prepare the Vegetables: While the pasta cooks, chop the cucumbers into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, and pit the Kalamata olives if needed. Prepare all vegetables before assembling the salad.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, apple cider vinegar (natural), minced garlic, dried oregano (natural), vegetarian Worcestershire sauce (natural), salt, and freshly ground black pepper until the dressing is bright and well-balanced.
- Combine All Ingredients: Place the cooled pasta in a large salad bowl. Add the chopped vegetables and crumble the plant-based feta cheese over the top. Pour the dressing over everything and toss gently but thoroughly so every piece is coated.
- Chill and Serve: Cover the salad and chill for at least 30 minutes before serving to allow the flavors to meld and the dressing to soak into the pasta.
Notes
- Cook pasta just right: Check a minute or two before the suggested time to achieve perfect al dente texture.
- Salt the pasta water generously to enhance the pasta’s flavor.
- Drain and chill the pasta immediately after cooking to prevent sticking and keep the salad cool.
- Use high-quality extra virgin olive oil for the best taste in the dressing.
- Adjust salt carefully as olives and plant-based feta contribute natural saltiness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizers
- Method: No cooking
- 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, quick pasta salad, vegan pasta salad
