A gluten-free and vegan pasta salad with vegan feta cheese and olives.

Course Main Course, pasta salad, picnic
Cuisine gluten free, Greek, vegan
Keyword Greek pasta salad, vegan Greek salad
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 8
Calories 333 kcal


  • 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 tbsp olive oil
  • 1 tbsp oregano
  • 1/2 tsp salt
  • 1/4 cup fresh parsley chopped
  • 1 cup marinated artichoke hearts (optional)
  • 1 cup diced cucumber (optional)


  1. First, heat a large pot of water with a tsp. of salt to boil the pasta.

  2. Cook your pasta according to package directions.  

  3. 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).

  4. When the pasta is done, drain and rinse well then toss it in with the bowl with the rest of the ingredients and mix well.

  5. Serve it hot or put in the fridge to serve cold later.

Recipe Notes

Nutrition Facts
Amount Per Serving (1 cup)
Calories 333 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 252mg11%
Potassium 205mg6%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 2g2%
Protein 12g24%
Vitamin A 555IU11%
Vitamin C 14.1mg17%
Calcium 94mg9%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.