VEGAN GREEK PASTA SALAD
This vegan Greek pasta salad is easy to make with simple, healthy ingredients like pasta, olives, cucumber, red onion, tomato, herbs and tofu feta.
Rotini pasta with cucumber, olives, tomato and tofu feta on a small white plate.
This bright and flavourful pasta salad is sure to be a hit at your next Summer BBQ or potluck. It’s easy to make and comes together quickly once the tofu feta has marinated. Serve alongside veggie dogs and burgers, grilled corn on the cob and other Summer favourites!
WHAT YOU’LL NEED
Here’s what you’ll need for this tasty Greek pasta salad:
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Pasta. You can use whatever kind of pasta your heart desires. I went with a wheat pasta but you could do brown rice, chickpea or quinoa pasta for a gluten-free option, or whole wheat pasta for a whole grain option. I went with rotini but bows, penne, fusilli or macaroni are all great too!
Olives. I’d recommend kalamata olives for this recipe. They have the best flavour for pasta salad!
Tomatoes. Grape or cherry tomatoes are the best for this salad. They’re both juicy, crisp and flavourful. I used grape tomatoes.
Cucumber. A classic pasta salad veggie!
Red onion. Red onion adds some bite to the recipe.
Herbs. For flavour, I used fresh parsley, dried basil and dried oregano.
Tofu feta. Tofu feta really takes this salad up a notch! For best results, use extra-firm tofu and press it before use. Once pressed and crumbled, you’ll need at least an hour of marinating time. I’d recommend making the tofu feta the day before.
Dressing. Instead of an oily pasta salad dressing, I added lemon, red wine vinegar, salt, pepper, garlic and dried herbs. It’s a delicious and flavourful combo, no oil needed!
Chopped cucumber, red onion, olives, tomatoes, garlic and parsley in a glass mixing bowl.
Mixed Greek pasta salad ingredients in a glass mixing bowl.
TIPS AND TRICKS
The recipe itself takes just 10 minutes to prepare, however, you need 20 minutes to press the tofu and about 1 hour to marinate it. Make the tofu the day before and the salad is quick and easy to make when you’re ready.
If you’re making this salad in advance, I’d recommend leaving the tomatoes off until just before serving so they don’t get soggy.
This salad is best made fresh but can be stored up to 2 days in the fridge. It does benefit from sitting for an hour or so before serving so the flavours can really mix together, so you can make it a little in advance if needed.
To make this recipe gluten-free, use brown rice pasta, quinoa pasta, lentil pasta or chickpea pasta.
For pasta options, try this salad with bows, penne, macaroni, fusilli or rotini.
Try balsamic vinegar as an alternative to red wine vinegar.
For a creamy pasta salad, try this dressing made with soft tofu.