Description
Easy vegan greek pasta salad with pasta, olives, cucumber, tomatoes, vegan feta and a simple red wine vinegar dressing.
Ingredients
Scale
300g short pasta, such as rotini, fusilli or penne
1 cup cherry tomatoes, halved
1 large cucumber or English cucumber, diced
1/2 small red onion, thinly sliced
1/2 cup kalamata olives
170g vegan feta cheese, crumbled
80ml olive oil
30ml red wine vinegar
Salt and black pepper, to taste
Instructions
- Cook the pasta in well-salted water according to the packet instructions. Drain and allow to cool completely.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives and vegan feta.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for at least 30 minutes before serving for the best flavour.
- Prep Time: 15 minutes
- Chill time: 30 minutes
- Cook Time: 10 minutes
- Category: Lunch, Main Course, Mains
- Method: Boiling
- Cuisine: Greek
