Vegan Greek Pasta Salad Recipe
This Vegan Greek Pasta Salad is a refreshing dish featuring fresh veggies, olives, and a zesty dressing. Perfect for a summer picnic!
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
Based on this recipe.
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Storage
- Store in an airtight container in the refrigerator for up to two days.