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Vegan Greek Salad
A gluten-free and vegan pasta salad with vegan feta cheese and olives.
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 8
Calories 333 kcal
Ingredients
- 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)
Instructions
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Heat a large pot of water with a tsp. of salt to boil the pasta, and cook your pasta according to package directions.
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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).
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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.
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Serve it hot or put it in the fridge to serve cold later.
Recipe Notes
- 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.
Nutrition Facts
Vegan Greek Salad
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.