A vibrant and refreshing vegan Greek pasta salad featuring tender pasta, crisp vegetables, and a tangy lemon-oregano dressing. Perfect for a light lunch or a side dish at gatherings.
8 ounces rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup Kalamata olives, pitted and halved
1/2 cup vegan feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain thoroughly.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and black pepper until well combined to make the dressing.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and fresh parsley.
Pour the dressing over the pasta and vegetables. Toss gently to coat all ingredients evenly.
Add the crumbled vegan feta cheese and fold it into the salad carefully to maintain its texture.
Taste and adjust seasoning with additional salt or lemon juice if desired.
Cover and refrigerate the salad for at least 15 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature.