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 medium cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup kalamata olives, pitted and sliced
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 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Bring a large pot of salted water to a boil. Add 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 large mixing bowl, combine the cooked pasta, cherry tomatoes, diced cucumber, chopped red onion, sliced kalamata olives, crumbled vegan feta cheese, and chopped fresh parsley.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well combined.
Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
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.