Description
A refreshing Greek Pasta Salad bursting with vibrant Mediterranean flavors, featuring rotini pasta, crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, sharp red onion, and creamy plant-based feta. Tossed in a zesty dressing made with extra virgin olive oil, apple cider vinegar, vegetarian Worcestershire sauce, and aromatic herbs, this salad is perfect for quick, light meals on warm days, picnics, or barbecues.
Ingredients
Scale
Pasta
- 2 cups rotini pasta
Vegetables
- 1 cup cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
Cheese
- 1/2 cup plant-based feta (plant-based), crumbled
Dressing
- 1/4 cup extra virgin olive oil (natural)
- 2 tablespoons apple cider vinegar (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 teaspoon dried oregano (natural)
- 1/2 teaspoon garlic powder (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta quickly.
- Prepare the Vegetables: While the pasta cooks, chop the cucumbers, halve the cherry tomatoes, thinly slice the red onions, and roughly chop the fresh parsley. Place all the prepared vegetables in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, vegetarian Worcestershire sauce, Dijon mustard, dried oregano, garlic powder, salt, and pepper until smooth and well emulsified.
- Combine Ingredients: Add the cooled pasta to the bowl with the vegetables. Pour the dressing over everything and toss gently to coat all ingredients evenly. Finally, crumble the plant-based feta on top and give it one last gentle toss to combine.
- Chill and Serve: For the best flavor, allow the Greek Pasta Salad to chill in the refrigerator for at least 30 minutes so the flavors can meld. Serve cold or at room temperature as preferred.
Notes
- Use cold pasta: Rinsing the pasta with cold water prevents sticking and keeps the salad refreshing.
- Chop vegetables evenly for consistent flavor and texture.
- Make ahead: Prepare a few hours in advance for better flavor melding.
- Adjust the dressing acidity by tasting before mixing and modifying vinegar or oil amounts to your preference.
- Fresh parsley adds brightness and freshness that dried herbs cannot replicate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek pasta salad, Mediterranean salad, plant-based feta, vegan pasta salad, summer salad, quick pasta salad
