This vegan Greek salad is bursting with all the classic Greek flavors that you love like kalamata olives, tomatoes, olive oil, fresh herbs, and vegan feta! It's perfect for a picnic, potluck, or meal prepping lunches!
You'll love this Greek salad because it's...
- bursting with flavor!
- dairy-free, nut-free, and can easily be made gluten-free so everyone can enjoy it.
- great for picnics, pot-lucks, and meal prep!
Ingredients and Substitutions
- Pasta - Any shape or size of vegan pasta will work. I like to use pasta with twists in it to hold the flavors in. It also works well with Orzo pasta.
- Tomatoes - Cherry tomatoes work best. Any tomatoes will work, just make sure they are ripe. The fresher the tomatoes the better your salad will taste.
- Olives - Kalamata olives will give the most authentic Greek taste, but any will work.
- Vegan Feta - for a true Greek taste. Violife brand makes great vegan feta if you want to buy some, or it's super easy to make your own vegan feta made from tofu.
- Parsley - or other fresh herbs of choice. The fresh herbs really make this salad great, so don't omit this!
- Olive Oil - a good quality virgin olive oil gives it a great flavor.
- Salt - for flavor.
- Dried Oregano - for flavor. (You can use an Italian herb blend if you don't have oregano.)
- Artichoke Hearts - Marinated artichoke hearts add a ton of flavor and texture.
- Cucumber - is a great addition if you are serving this cold.
- Spinach - is a great addition if you are serving it hot, it will get a little wilted when you toss it with hot pasta.
Adding the things that you like is the fun part of this vegan Greek salad! I always put in cherry tomatoes, Kalamata olive, and my homemade vegan feta cheese. If I'm in the mood, I also like to add diced cucumber or marinated artichoke hearts. If I'm serving it hot, I throw in a few handfuls of baby spinach too.
How to make vegan Greek salad
- Slice cherry tomatoes in half and toss them in a bowl with some Kalamata olives, vegan feta cheese, fresh herbs, and olive oil. (You can also add artichoke hearts, spinach, or cucumber at this time if you choose).
- Next, toss in 16 oz. of cooked, drained, and rinsed pasta.
- Mix it all up and serve either hot or put in the fridge to serve cold later.
It's really that easy!
Should I serve this pasta salad hot or cold?
It's really up to you if you want it hot or cold. I usually serve it hot in the winter and cold in the summer or when I use it for meal prepping lunches. (It keeps well in the fridge for up to 5 days and works well for picnics or packed lunches too!)
How to make it gluten-free
I've tried a lot of different types of gluten-free pasta for pasta salads. I've found that the brands made with quinoa and brown rice taste best in cold pasta salads. However, It dries out a little more than wheat pasta once it sits for a while, so I add 2 tbsp of water to my gluten-free pasta salads to account for this.
Tips for gluten-free pasta salads:
- Make sure to boil your pasta in plenty of water (about 2 cups more than you would use for wheat pasta).
- Salt the cooking water to give the pasta more flavor!
- Rinse the cooked pasta well to get off all of the excess starch. (A big cullender helps to toss the pasta around and rinse it well).
Love feta cheese? Try this vegan beet salad with tofu feta and mint! You will not be disappointed!
If you love Greek food, try my Easy Vegan Spanokopita recipe too!
Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheese and other vegan staples, check out my cookbooks.
A gluten-free and vegan pasta salad with vegan feta cheese and olives.
- 1 16 oz. pasta cooked to package directions
- 1 1/2 cup cherry tomatoes cut in half
- 1 12 oz. jar Kalamata olives with liquid or 1 cup olives plus 1/4 -1/2 cup liquid
- 1 package vegan feta cheese or homemade tofu feta
- 3 tablespoons olive oil
- 1 tablespoon oregano
- 1/2 teaspoon salt
- 1/3 cup fresh parsley chopped or other fresh herbs of choice
- 1 cup marinated artichoke hearts (optional) (You can also add a few tbsp of the liquid that it marinates in.)
- 1 cup diced cucumber (optional)
Heat a large pot of water with a tsp. of salt to boil the pasta, and cook your pasta according to package directions.
While the pasta is cooking, slice cherry tomatoes in half and toss them in a bowl with some Kalamata olives, vegan feta cheese, herbs, and olive oil. (You can also add artichoke hearts, spinach, or cucumber at this time if you choose).
When the pasta is done, drain and rinse well with cold water, then toss the pasta in with the rest of the ingredients and mix well.
Serve it hot or put it in the fridge to serve cold later.
- Nutrition facts are calculated using vegan tofu feta.
- If using gluten-free pasta add 1/2 cup of liquid packed with the Kalamata olives. If using wheat pasta add only 1/4 cup of the liquid.
- Add or take away your favorite Greek ingredients to make the perfect Greek salad for your taste.
- You can use store-bought vegan feta or make your own vegan feta.
*This recipe was originally published on June 8, 2019. It was updated on June 28, 2020, to include new images and more detailed recipe instructions.