Vegan Greek Pasta Salad Recipe
Today we are making a Vegan Greek Pasta Salad Recipe! This Vegan Greek Pasta Salad is a fresh, vibrant twist on a classic Mediterranean dish, combining simple ingredients with bold flavors. Penne pasta is cooked in vegetable broth for an extra boost of savory goodness, while cherry tomatoes, Kalamata olives, and artichokes bring a mix of sweetness, tang, and brininess to the dish. The vegan feta cheese ties it all together, adding a creamy and salty kick that’s balanced by a zesty lemon dressing. Whether you’re looking for a meal-prep-friendly dish or something to bring to your next potluck, this pasta salad is sure to impress.
One of the best things about this recipe is its versatility. The base ingredients like pasta, olives, and tomatoes are pantry staples, while fresh herbs like parsley and a hint of red pepper flakes elevate the flavors. Artichokes in oil add a delicious richness, and the vegan feta brings that tangy, creamy bite we all love in traditional Greek salads—but without any dairy. Plus, the garlic and lemon zest provide a refreshing brightness, making this salad light yet satisfying, perfect for warm-weather dining or a flavorful lunch option.
This Vegan Greek Pasta Salad is also great for meal prep, as the flavors only deepen after sitting in the fridge. It’s easy to make ahead and toss together before serving, making it ideal for busy weekdays or casual weekend gatherings. Best of all, it’s entirely plant-based and loaded with nutritious ingredients, so you can enjoy it guilt-free. Whether you’re vegan or just looking for a lighter, dairy-free option, this recipe is a flavorful, colorful addition to your meal rotation!
Why You’ll Love This Greek Pasta Salad Recipe
Perfect for Summer Picnics: This Vegan Greek Pasta Salad is a must-have for summer outings! It’s light, refreshing, and easy to transport, making it the ideal dish for outdoor gatherings. The combination of fresh vegetables, vibrant herbs, and zesty lemon dressing ensures it stays flavorful even after sitting out for a bit. Plus, it’s served cold, making it the perfect chilled meal to enjoy under the sun. Whether you’re packing it for a picnic, barbecue, or beach day, this pasta salad is a guaranteed hit that complements warm-weather fun.
Loaded with Fresh, Vibrant Ingredients: What sets this Greek pasta salad apart is the abundance of colorful, fresh ingredients that pack every bite with flavor. Juicy cherry tomatoes add a burst of sweetness, while Kalamata olives provide that bold, briny tang typical of Mediterranean cuisine. Chopped parsley brings a fresh, herbaceous note that complements the rich, savory elements like artichokes and vegan feta. The vibrant mix of colors not only makes this salad visually appealing but also creates a refreshing contrast of textures—crisp, creamy, and perfectly chewy. It’s a celebration of summer’s best flavors all in one bowl!
Substitutions
Vegan Feta Cheese: You can buy vegan feta cheese online or at some grocery stores that sell gourmet vegan foods. Violife is my go-to brand of vegan feta, or you can make it using tofu with this recipe. In the recipe card, make two servings of the marinated tofu (double the recipe). You can skip the “Salad” and “Dressing” sections in the recipe list.
Oil: Extra-virgin olive oil works best here, but virgin olive oil is the next best substitute. Other oils don’t have the same flavor, so I do not recommend to substitute.
Pasta: Opt for a sturdy pasta like rotini or penne, which holds up well in the salad and absorbs the flavors of the dressing. You can even use gluten-free pasta with this recipe – I like Banza brand of penne.
Black Olives: Use black Kalamata olives that come from a bottle, not a can, for the best flavor. Swap in green olives and omit the additional salt, as a substitute.
Vegetable Broth: Cooking the pasta in broth versus water adds in more flavor. Cook the pasta in water, and add more seasonings as desired, if you don’t have broth.
Greek Pasta Salad Recipe Notes
- This salad tastes even better after a few hours in the fridge, which makes it perfect to make ahead!
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If you make this Vegan Greek Pasta Salad Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Greek Pasta Salad Recipe
Equipment
- Large Stovetop Pot
- Medium Skillet
- Colander
Ingredients
For the Pasta
- 1½ cups dry penne pasta
- 3 cups vegetable broth
- 2 large garlic cloves minced
- 1 tbsp extra-virgin olive oil
- 1 cup cherry tomatoes halved lengthwise
- 1½ cups vegan feta cheese see substitutions section for homemade recipe
- 5 tbsp Kalamata olives
- ¼ cup bottled artichokes in oil chopped
- 2 tbsp parsley chopped
For the Dressing
- ¼ tsp pink salt
- pinch black pepper
- ¼ tsp fresh lemon zest
- ½ tsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- pinch red pepper flakes
Instructions
Cooking the Pasta
- In a large stovetop pot, bring the vegetable broth to a boil over medium-high heat.
- Reduce the heat to medium and add in the dry pasta, cooking it according to the instructions on the package. This will take around 15 minutes.
- Once cooked, drain the cooked pasta in a colander – reserve a tbsp or so of the pasta water in the pot.
Putting It All Together
- In a skillet over medium heat, add in the 1 tbsp olive oil.
- Add in the garlic, stirring for a few minutes until it's lightly browned (keep a close eye – it burns easily).
- Remove from the heat and add into the pot with the pasta,
- Toss in the tomatoes, olives, feta cheese, artichokes and parsley.
- In a small bowl, whisk together the dressing ingredients.
- Pour it over the pasta in the pot, tossing to coat.
- Serve the pasta fresh, or store it in an airtight container for later. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
