Description
A refreshing Vegan Greek Pasta Salad perfect for summer barbecues and picnics.
Ingredients
Scale
- 16 oz rotini pasta, your favorite type
- 1 cup cucumber, chopped
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil, chopped
- 1/2 cup kalamata olives, sliced
- 1/3 cup sun-dried tomatoes, chopped
- 1 can chickpeas, rinsed and drained
- 1/2 cup vegan feta, optional
- 1/4 cup white wine vinegar or lemon juice
- 3 tablespoons macadamia nut oil or olive oil
- 11/2 teaspoon garlic, minced
- 11/2 teaspoon dried oregano
- 1/21/2 teaspoon dried basil
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon pepper
Instructions
- Boil & Cool Pasta: Start by boiling your rotini pasta in salted water until it is al dente, about 8 to 10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. This helps keep the pasta nice and firm, preventing mushiness.
- Chop Veggies: While the pasta is cooling, chop the cherry tomatoes, cucumbers, and sun-dried tomatoes into bite-sized pieces. Make sure to keep the veggies nice and crisp to avoid sogginess.
- Mix in the Herbs: In a large bowl, stir in the chopped fresh basil and dried oregano with the chopped veggies. This will add freshness and an inviting aroma to the salad.
- Add Dressing & Seasoning: Pour the macadamia nut oil (or olive oil) and white wine vinegar (or lemon juice) over the pasta and veggie mixture. Use a whisk to mix gently, ensuring an even coating of the dressing without overpowering the salad.
- Toss & Chill: Gently toss the salad until all ingredients are well combined. Let the salad chill in the refrigerator for a bit to allow the flavors to meld. Before serving, taste and adjust seasoning if necessary by adding a pinch of salt or pepper.
Notes
- Storage Tips: Store in the fridge in an airtight container for up to 4 days. No need to reheat; this pasta salad is best when cold.
- Expert Tips: If the pasta is too soft, ensure you cook them al dente and do not overboil. If the salad lacks flavor after chilling, add a pinch of salt or a squeeze of lemon juice to enhance the taste. For a heartier version, consider adding extra veggies or proteins like chickpeas or beans.
- Reheating Instructions: No reheating is required as this salad is best enjoyed cold.
- Serving Suggestions: Serve chilled at summer barbecues or picnics. Pair with a light vegan dessert like fruit salad or complement with garlic bread or pita chips.
- Recipe Variations: You can substitute the rotini pasta with gluten-free or grain-free pasta. Chickpeas can be substituted with cannellini or kidney beans for different flavors. For a different cheese experience, try using other vegan cheese in place of vegan feta.
- Ingredient Notes: When selecting produce, opt for the freshest vegetables to ensure a crisp result. You may substitute sun-dried tomatoes with roasted red peppers or artichoke hearts for additional depth in flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Sugar: 5g
- Sodium: 398mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg