Go Back
+ servings
Vegan Greek Pasta Salad with tomatoes, garlic, onion, tahini, olives, and parsley square

Vegan Greek Pasta Salad

Dianne
Full of fresh vegetables, beans and vegan feta, this hearty Greek Pasta Salad makes a great meal on it’s own, but it’s also a perfect side dish for summer picnics and cookouts!
This recipe serves 6 people as a main dish or 12 as a side
Prep Time 15 mins
Course Salad
Cuisine Mediterranean
Servings 12 side dish servings
Calories 249 kcal

Ingredients
  

  • ¼ cup red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 12-ounce package whole wheat or gluten-free pasta, cooked
  • 14-ounce can chickpeas drained and rinsed
  • 14-ounce can artichoke hearts drained and quartered
  • 1 medium cucumber chopped
  • 1 pint grape or cherry tomatoes sliced in half
  • 1 cup kalamata olives
  • ½ red onion thinly sliced (about ½ a cup)
  • 1 cup Tofu Feta or store-bought non-dairy feta
  • ½ cup Tahini Dressing or store-bought tahini-based dressing

Instructions
 

  • In a small bowl, whisk together the red wine vinegar, olive oil, garlic, oregano, sea salt, and pepper.
  • In a large bowl, toss together the pasta, chickpeas, artichoke hearts, cucumber, tomatoes, olives, and tofu feta. Gently fold in the red wine dressing. Drizzle with the Tahini Dressing and serve.

Nutrition

Calories: 249kcal