Easy Vegan Greek Pasta Salad Recipe

Easy vegan greek pasta salad with pasta, olives, cucumber, tomatoes, vegan feta and a simple red wine vinegar dressing.

This post contains affiliate links and I may receive a small commission if you visit a link and buy something. Purchasing via an affiliate link doesn't cost you any extra, and I only recommend products and services I trust. I may have been sent products featured here as a gift or paid to include them in coverage. Thank you for supporting this blog.

Jump to:

• Why you'll love this vegan Greek pasta salad
• Ingredients
• Instructions
• 📖 Recipe
• Easy Vegan Greek Pasta Salad Recipe
• Tips for the best vegan Greek pasta salad
• Variations and substitutions
• Can I make my own vegan feta?
• Serving suggestions
• Storage
• Frequently asked questions
• 💬 Comments

This vegan greek pasta salad is fresh, colourful and full of classic Greek flavour, making it the perfect side dish for BBQs, picnics, lunchboxes and easy summer dinners. It has all the best parts of a classic Greek salad, including crisp cucumbers, cherry tomatoes, red onion, kalamata olives and vegan feta cheese, with the addition of pasta to make it more filling.

I love recipes like this because they suit today's time-pressed lifestyles so well. You can make it ahead, keep it in an airtight container in the fridge, and serve it cold whenever you need an easy side or light main meal. It is also a great addition to your next BBQ, especially during the hot summer months when cold pasta salads are exactly what you want.

This vegan greek pasta salad is made with simple ingredients, clean ingredients and fresh ingredients, but it still tastes really satisfying. The olive oil and red wine vinegar dressing brings everything together with bright Mediterranean flavors, while the vegan feta adds a salty, creamy texture that makes it feel just that little bit more special.

Why you'll love this vegan Greek pasta salad

This is such an easy pasta salad recipe because there is no complicated cooking involved. You just cook the pasta, chop the crunchy veggies, whisk together a quick dressing in a small bowl and toss everything together in a large bowl.

It is also naturally dairy-free when made with vegan feta cheese, and you can easily make it gluten-free by using gluten-free pasta. Unlike some cage-free egg-based recipes or creamy pasta salads made with mayonnaise, this version is lighter, fresher and full of whole foods.

It is ideal for wellness-minded families because it has a lovely mix of carbohydrates, healthy fats and fresh vegetables. The perfect balance of nourishment, flavour and texture makes it work just as well as a healthy greek pasta salad for lunch as it does as a side dish for dinner.

Ingredients

The ingredients for this vegan pasta salad are easy to find in most supermarkets. You will need short pasta such as rotini, fusilli or penne, as the twists and ridges help hold onto the dressing. Cook the pasta al dente in a large pot of salted water, then rinse or cool it fully before mixing so the salad stays fresh and doesn't become sticky.

Cherry tomatoes add sweetness and colour, while English cucumber brings crunch and freshness. Red onion gives a sharp bite, but you can soak it in cold water for 10 minutes first if you prefer a milder flavour. Kalamata olives are perfect for that authentic taste and classic Greek salad feel, although black olives will also work if that is what you have.

The vegan feta cheese is what makes this recipe feel closest to a traditional Greek pasta salad recipe. You can use a shop-bought vegan feta, or make your own vegan feta using tofu, lemon juice, apple cider vinegar, olive oil, garlic powder, dried herbs and salt. If you want a more creamy dressing, you could also add a spoonful of tahini dressing or whisk a little tahini into the vinaigrette.

The dressing is simple: olive oil, red wine vinegar, salt and black pepper. Red wine vinegar gives the best classic greek flavor, but white wine vinegar, apple cider vinegar or even a splash of balsamic vinegar will work in a pinch. Fresh lemon juice is also lovely if you want a brighter finish.

You will need...

• short pasta, such as rotini, fusilli or penne
• cherry tomatoes, halved
• cucumber, diced
• red onion, thinly sliced
• kalamata olives
• vegan feta cheese, crumbled
• olive oil
• red wine vinegar
• Salt and black pepper, to taste

For exact quantities see the recipe card below...

Instructions

Print

📖 Recipe

Tips for the best vegan Greek pasta salad

For the best texture, make sure the pasta is cooked al dente. Soft pasta can break apart once it is tossed with the dressing, especially if you are making this ahead for meal prep.

Cool the pasta completely before adding it to the large mixing bowl with the vegetables. Warm pasta can soften the crisp cucumbers and tomatoes, so it is worth giving it a little time. You can rinse it briefly under cold water if you are in a hurry.

If you are serving this on a hot day, keep it chilled until you are ready to eat. It can sit at room temperature for a short while when serving, but it is best stored in the fridge.

Stir the salad again just before serving, as the dressing may settle at the bottom of the bowl. If it looks a little dry after chilling, add an extra drizzle of olive oil or a squeeze of fresh lemon juice.

Variations and substitutions

For extra vegetables, add red bell pepper, artichoke hearts, spinach, rocket, roasted courgette or grilled aubergine. Artichoke hearts from the canned variety are especially good because they add a tangy flavour without much extra prep.

For high protein options, add chickpeas, white beans, lentils, tofu feta or cubes of marinated tofu. These make the salad more filling if you want to serve it as a main meal rather than a perfect side dish.

For a gluten-free option, use your favourite gluten-free pasta. Short shapes work best, but the quality can vary, so choose one that holds its shape well when chilled. Some gluten-free pasta can go firm in the fridge, so you may want to add a little extra dressing before serving.

For a creamier dressing, whisk tahini with fresh lemon juice, red wine vinegar, olive oil, garlic powder, salt and a splash of cold water until smooth. This gives a creamy texture while still keeping those lovely flavors of the Mediterranean.

If you don't have red wine vinegar, use white wine vinegar or apple cider vinegar. Balsamic vinegar will give a sweeter, deeper flavour, so use a little less to start and adjust to taste.

For fresh herbs, try fresh parsley, oregano, dill, mint or basil. Fresh herbs make a big difference in cold pasta salads, but dried herbs can also be used if that is what you have.

Can I make my own vegan feta?

Yes, you can make your own vegan feta if you prefer. A simple tofu feta works really well in this vegan greek salad. Press firm tofu, crumble or cube it, then marinate it with olive oil, fresh lemon juice, apple cider vinegar, salt, garlic powder and dried herbs.

The texture of homemade pasta and homemade vegan cheese alternatives can vary, but that is part of the charm of cooking from scratch. Time-honored techniques like marinating tofu help build flavour and give you an authentic taste without dairy.

If you are short on time, shop-bought vegan feta cheese is absolutely fine and makes this recipe even quicker.

Serving suggestions

This vegan greek pasta salad is a great addition to a summer BBQ spread. Serve it with veggie burgers, vegan sausages, grilled tofu, falafel, roasted vegetables or crusty bread.

It also works beautifully as part of a Mediterranean-style lunch with hummus, olives, warm pitta bread, roasted chickpeas and a leafy green salad. For a simple dinner, serve it alongside baked potatoes or a bowl of soup.

It is also brilliant for lunchboxes because it tastes best cold. Pack it in an airtight container and keep it chilled until lunchtime.

For a more filling main meal, add chickpeas, beans or tofu. This turns it from a simple side into a satisfying vegan pasta salad that still feels fresh and light.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Stir before serving, as the dressing may settle.

Do not freeze this salad, as the cucumber, tomatoes and vegan feta will not keep their best texture once thawed.

If the salad dries out slightly in the fridge, add a splash of olive oil, a squeeze of fresh lemon juice or a little extra red wine vinegar before serving.

Frequently asked questions

This Easy Vegan Greek Pasta Salad Recipe is fresh, simple and packed with Mediterranean flavors. With pasta, cherry tomatoes, English cucumber, red onion, kalamata olives, vegan feta cheese and a quick red wine vinegar dressing, it is the kind of recipe you can make again and again.

It is easy enough for lunchboxes and meal prep, but tasty enough for BBQs, picnics and family gatherings. Whether you serve it as a perfect side dish or add chickpeas or tofu to make it a main meal, this vegan greek pasta salad is a delicious way to enjoy classic Greek flavour in a fresh, dairy-free way.

If you liked this vegan greek pasta salad recipe, share it with your friends and Pin it for later...

You might also like these other pasta recipes...