Name: The BEST Vegan Greek Pasta Salad Recipe
Cook time: 30 min
Total time: 30 min
Ingredients: 1 lb 16 ounce box orzo pasta; 4 cups spinach (chopped); 1 cup cherry tomatoes (halved or quartered); 1 cup kalamata olives (chopped); 1 cup marinated artichoke hearts (chopped); 1/2 cup roasted red pepper (diced); 1/2 cup fresh parsley (chopped); 1/2 cup feta cheese (plant based); 1/2 cup Extra virgin olive oil; 6 tablespoons red wine vinegar; 3 large cloves of garlic (pressed); 2 tablespoons whole grain mustard; 1 teaspoon sugar; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil

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The BEST vegan Greek Pasta Salad is made with fresh vegetables, herbs, and a super secret homemade dressing! Great for parties, BBQs, or potlucks. This is one side dish that will be gone before you know it: crunchy veggies, orzo pasta, and a bright and fresh dressing make this one crowd-pleaser recipe!

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This best Greek pasta salad is A+ and so good as a side dish, to bring to a potluck, or just for lunch. I made it ahead of time for our 4th of July BBQ… and was actually tempted to hide it in our other fridge and not even share it for guests. But I relented, and it was a huge hit! I made it 2 days in advance, which gave the pasta salad just enough time for the flavors to marinate before serving. I make a huge batch of pasta salad every other week for our lunches, and I have a feeling this will be my new Go-To recipe for Sunday night meal prep!

This Vegan Greek Pasta Salad is:

Refreshing
Tangy
Bursting with flavor
Healthy
Loaded with fresh vegetables
Vegan , vegetarian, and dairy free
A HUGE crowd-pleaser
Great for BBQs, parties, or potlucks

What makes this pasta salad different and so life altering from the rest? The dressing! Its homemade. I’ve always used bottled dressings in the past and never thought much of it (which is silly because I make homemade dressing for my salads, so why not pasta?) but I didn’t have any Greek dressing on hand so I made one from scratch. It makes ALL the difference in the world. The fresh garlic, the vinegar, the herbs, and GOOD olive oil… I can’t believe that I hadn’t thought of making my own dressing sooner!

What’s In This Vegan Greek Pasta Salad Recipe?

Orzo Pasta – I absolutely love this fun orzo pasta shape, it goes great with this bright and fresh salad. I used regular orzo for this pasta, but if you are looking for a gluten free version, you can find one here online!
Spinach
Cherry Tomatoes
Kalamata Olives: make sure they are pitted! I love the rich briney flavor of these herby kalamata olives, which have a purple hue and a really nice flavor. These Greek olives are fantastic for adding to salads, to dips, or just as a quick snack. I like to use these olive packs, which are great for when you need a handful of olives like in this dish.
Artichoke Hearts
Roasted Red Bell Pepper: When you don’t want to roast your own peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups… and they shine in this pasta salad recipe!
Parsley
Tofu Feta Cheese – I have a great recipe here online to make your own plant-based feta!

Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
Red Wine Vinegar: I used red wine vinegar for the marinade to give this dish a really nice bright Mediterranean flavor – for that, this red wine vinegar is my go-to!
Whole Grain or Dijon Mustard – for a really nice flavor and texture, you can use either whole grain mustard, stone ground, or dijon… I’d stay clear from yellow prepared mustard for this recipe.
Oregano
Basil
Sugar

How to Make this Summer Greek Pasta Salad with Red Wine Vinaigrette:

In a large pot, cook the pasta according to package directions. Drain and set aside to cool.
In a large mixing bowl add the spinach, cherry tomatoes, kalamata olives, artichoke hearts, roasted red pepper, and parsley. Add the drained and cooled pasta to the vegetables in the mixing bowl.
In a pint sized mason jar, add all the dressing ingredients and shake for 30 seconds to mix.
Toss dressing in with pasta and vegetables, and stir to coat.
Chill pasta salad in refrigerator (overnight if possible to let the flavors set) and serve!

Other Summer Vegan Pasta Salads You’ll Love!

Creamy Cucumber Pasta Salad (Vegan, Gluten Free)

Pasta Salad with Avocado Dressing Recipe (Vegan, Gluten Free)

Rice Noodle Pasta Salad (Vegan, Gluten Free, Vegetarian)

Tzatziki Pasta Salad (Gluten Free, Vegan, Summer Side Dish)

& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

Get the Same Ingredients for my Vegetarian Greek Pasta Salad Recipe!

As always, if you make this vegan Greek pasta salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

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