As spring approaches, I plan to resume eating salads. This Greek pasta salad has the ideal balance of heartiness, taste, and 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.