Craving a taste of the Mediterranean but short on time? Look no further than this simple and flavorful Vegan Greek Pasta Salad. Bursting with fresh vegetables, tangy vegan feta, and a bright lemony dressing, this salad is a perfect light lunch, a delicious side dish for your next barbecue, or even a satisfying dinner. And the best part? It’s entirely plant-based, gluten-free, and surprisingly easy to throw together!
Gathering Your Ingredients: A Symphony of Freshness
The key to a fantastic Greek Pasta Salad lies in the quality of your ingredients. Opt for fresh, vibrant produce that will make your salad sing. Here’s what you’ll need:
For the Salad:
- 8 oz cassava pasta (I recommend Jovial Foods, but your favorite brand will work!)
- 2/3 cup Kalamata olives, pitted and halved
- 2/3 cup red onion, diced
- 1 English or Persian cucumber, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 3 tablespoons fresh parsley, minced
- 1/2 cup vegan feta cheese (Follow Your Heart and Violife make excellent options, but feel free to experiment!)
- Sea salt and black pepper, to taste
For the Lemony Herb Dressing:
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup (optional, for a touch of sweetness)
- 2 garlic cloves, minced
- 3/4 teaspoon dried oregano
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Creating Your Masterpiece: A Step-by-Step Guide
This recipe is so simple, you’ll be amazed at how quickly a gourmet-worthy salad comes together.
- Pasta Perfection: Cook the cassava pasta according to the package directions. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. This simple step ensures your pasta stays nice and separated. Set aside to cool.
- Veggie Prep: While the pasta cooks and cools, prepare your vegetables. Remember, presentation is key! Dice the onion, slice the cucumbers, halve the cherry tomatoes, and chop the bell pepper into bite-sized pieces.
- The Dressing is Key: In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, maple syrup (if using), minced garlic, oregano, salt, and pepper. Pro tip: For a super convenient dressing, add all the ingredients to a mason jar, seal it tightly, and give it a good shake!
- Assembling Your Salad: Once the pasta has cooled, add it to a large bowl. Add the prepared vegetables, olives, fresh parsley, and vegan feta cheese.
- The Finishing Touch: Pour the dressing over the salad and toss gently to coat. Be sure to taste and adjust the seasonings as needed.
Serving and Storing Your Vegan Greek Pasta Salad
This vibrant salad is best served slightly chilled or at room temperature. It’s fantastic on its own as a light lunch or dinner, or you can serve it as a side dish with your favorite grilled proteins or veggie burgers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, for the best flavor and texture, I recommend enjoying it within 24 hours.
Tips From Robert Kline Art for a Showstopping Salad:
- Pasta Alternatives: While cassava pasta is a fantastic gluten-free and grain-free option, feel free to experiment with other varieties like quinoa pasta or lentil pasta.
- Get Creative with Toppings: Make this salad your own by adding other delicious toppings like artichoke hearts, sun-dried tomatoes, or even chickpeas for extra protein.
- Fresh Herbs are Your Friend: Don’t be shy with the fresh herbs! Fresh dill or mint would be delightful additions to this salad.
I’d love to hear your thoughts on this recipe! Have you tried cassava pasta before? Share your experience and photos of your culinary creations with me in the comments below! And be sure to check out my website, Robert Kline Art, for more unique handmade gifts and artistic inspiration!