As we anticipate the arrival of spring, my culinary aspirations turn towards refreshing salads. Among them, the greek pasta salad stands out for its harmonious combination of robust flavors, satisfying textures, and vibrant freshness.
The Canadian winters are long, cold, and snowy. Although I enjoy salads year-round, I tend to switch to heartier fare like soups, stews, and hot pastas when the weather becomes colder.
Thank goodness winter doesn’t last forever because I have a great recipe for a Greek pasta salad to share with you in honor of the arrival of spring.
Why You’ll Love This Dish
- Are you a pasta fan? Do you enjoy eating raw, crunchy vegetables? With a tart herb and mustard vinaigrette, this salad is the ideal marriage of the two. Yum!
- This is an excellent recipe for prepping meals. Your salad will keep well in the fridge for several days after it has been prepared.
- OH-SO-EASY! You need only prepare the pasta and vegetables and mix up the dressing. Voila!
- I like this salad because it makes me think summer is almost here. What a vibrant array of flavors and hues!
Do a Hack!
- Olive oil drizzled over cooked spaghetti before storing it in the fridge can prevent it from sticking together.
- Alternatively, you can speed up the cooling process by placing your pot outside or washing the pasta with cold water before using it in the salad.
- The vinaigrette for this salad can be made in advance and stored in the fridge for use in your meal prep.
- Make this dish without the oil by using one of my oil-free salad dressings.
- Gluten-free? Sure thing! Just substitute your preferred gluten-free pasta brand for the wheat-based ones.
Ingredients:
- 1 lbs of whole wheat fusilli or penne, cooked and cooled
- 1 cup of diced cucumbers
- 1 cup of chopped green bell pepper
- 1 red onion, diced
- 1 cup of diced olives
- 1 cup of cherry tomatoes, quartered
- ¾ cup of crumbled vegan feta
- 1 ½ cups of drained and rinsed chickpeas
- 1½ cup of chopped fresh basil and parsley
For the Vinaigrette
- ⅓ cup of red wine vinegar
- 1 lemon, juice
- 1 tsp of nutritional yeast
- 2 tbsp of dijon mustard
- ½ tsp of dried oregano
- ½ tsp of sea salt
- ⅓ cup of extra virgin olive oil
- ½ tsp of freshly cracked black pepper
Instructions:
- Shake or whisk the dressing ingredients in a jar until a dressing forms.
- Put everything in a basin and stir to combine. Serve immediately or refrigerate for up to 4 days.