This healthy Vegan Greek Pasta Salad recipe is full of flavor, easy to make, and perfect for the warmer weather. Protein-packed lentil pasta and a variety of fresh veggies, get tossed in a tangy Greek dressing. It’s the ultimate pasta salad recipe that includes everyone’s favorite ingredients from Greek cuisine.
Pasta salads are always a win during the spring & summer months. I love that they’re easy to make, while being super flavorful and nutritious. This healthy Vegan Greek Pasta recipe is all that and more.
Loaded with plant-protein, fresh veggie packed, and fully coated with Greek flavor. Essentially, it’s a wholesome upgrade to some of the other Greek pasta salad recipes out there.
This healthy pasta salad is the perfect recipe for a barbecue, picnic, or even beach trip. If you’re not feeling adventurous, it’s a refreshing lunch or dinner to have in the fridge for the week!
Why You’ll Love This Vegan Greek Pasta Salad Recipe
- Quick & Easy: A flavorful & healthy Vegan Greek Pasta Salad recipe that comes together in under 15 minutes.
- Balanced Meal: With the protein & carbs from the lentil pasta, as well as the fresh veggies, this is a well-rounded meal that’s satisfying & nutritious.
- Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Rotini Pasta: It wouldn’t be a pasta salad without it! I love using pasta noodles that are made with one ingredient – lentil flour. They taste just like the real deal and it’s high in protein.
- Organic Red Onion: I used a small red onion, but any color will do!
- Organic Cucumber: Truly any kind of cucumber works for this pasta salad and you don’t even need to peel it.
- Organic Cherry Tomatoes: Cherry tomatoes or grape tomatoes work.
- Organic Kalamata Olives: Any type of olives work for this greek salad recipe, just be sure that they’re pitted!
- Organic Pepperoncini: Look for sliced pepperoncini in a jar. They’re milt in heat and add a nice crunch to the salad!
- Organic Red Bell Pepper: Truly any color works for this pasta salad!
- Organic Fresh Basil: I highly recommend fresh over dry, as it adds more flavor!
- Organic Greek Dressing: Organic extra-virgin olive oil, lemon, red wine vinegar, fresh garlic, dijon mustard, maple syrup, and dried oregano are the ingredients to make the perfect greek dressing.
How To Make
- Pasta. Cook the noodles according to package directions until al dente. Drain and set aside.
- Dressing. In a bowl, whisk together all of the dressing ingredients.
- Combine. Add all of the vegetables to a large bowl, along with the cooked pasta. Toss in the dressing until everything is coated.
- Serve. Divide between bowls and garnish with fresh basil, if desired. Enjoy!
Tips for Making this Vegan Greek Pasta Perfectly
- Organic Noodles: Rotini noodles can be swapped for any kind of pasta noodle that you have on hand!
- Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Herbs: Be sure to use fresh basil. If you’re not crazy about basil, you can use fresh parsley. Just be sure that it’s fresh, not dried!
- Organic Vegetables: Use your favorite type of veggies! Such as, olives, tomatoes, bell pepper, etc.
Storing & Reheating
As mentioned above, this healthy Vegan Greek Pasta Salad recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.
More Vegan Recipes You’ll Love
- Vegan Baked Hummus Pasta
- Cava-Inspired Vegan Falafel Bowl
- Vegan Tzatziki Bowl with Roasted Cauliflower & Sweet Potato Fries
- Spicy Sweet Potato Falafel Bowls with Cilantro Tzatziki
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Greek Pasta Salad
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegan
Description
This healthy Vegan Greek Pasta Salad recipe is full of flavor, easy to make, and perfect for the warmer weather. Protein-packed lentil pasta and a variety of fresh veggies, get tossed in a tangy Greek dressing. It’s the ultimate pasta salad recipe that includes everyone’s favorite ingredients from Greek cuisine.
Ingredients
Always opt for organic ingredients.
PASTA SALAD
- 8 oz. lentil rotini pasta
- ½ cup red onion, thinly sliced
- 1 cup cucumber, chopped
- ½ cup pitted kalamata olives, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ cup pepperoncini, sliced
- ½ cup fresh basil
GREEK DRESSING
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 2 garlic cloves, minced
- 2 tsp dijon mustard
- 2 tsp pure maple syrup or manuka honey
- 1 tsp dried oregano
- Sea salt and black pepper, to taste
Instructions
- Pasta. Cook the noodles according to package directions until al dente. Drain and set aside.
- Dressing. In a bowl, whisk together all of the dressing ingredients.
- Combine. Add all of the vegetables to a large bowl, along with the cooked pasta. Toss in the dressing until everything is coated.
- Serve. Divide between bowls and garnish with fresh basil, if desired. Enjoy!
Notes
Organic Noodles: Rotini noodles can be swapped for any kind of pasta noodle that you have on hand!
Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
Organic Herbs: Be sure to use fresh basil. If you’re not crazy about basil, you can use fresh parsley. Just be sure that it’s fresh, not dried!
Organic Vegetables: Use your favorite type of veggies! Such as, olives, tomatoes, bell pepper, etc.
Storing: Transfer to an air-tight glass container in the refrigerator for up to 4 days.
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