Greek Pasta Salad (vegan, WFPB)
This pasta salad is even more delicios than it looks! It's filling, easy, and the perfect summer meal to enjoy for lunches and dinners or take to a potluck, picnic, or BBQ.
Servings 6
Cost $7
Ingredients
- 16 oz pasta of choice (such as whole wheat rotini, orzo, or chickpea pasta)
- 1-2 cups cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped sun-dried tomatoes
- 1 can chickpeas, drained and rinsed
- 1 large handful fresh spinach, roughly chopped
- 1/4 cup fresh basil (if available), rolled and sliced
- 1/2 cup jarred chopped pepperoncinis, drained (optional)
- 1/2 cup kalamata olives (optional)
- 1/2 can artichokes in water, drained and chopped (optional, see note)
Dressing
- 3 TBSP olive oil or aquafaba
- 2 TBSP fresh lemon juice or white vinegar
- 1 TBSP dijon mustard
- 1 clove garlic, minced
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp dried basil
- 2 tsp dried oregano
Extra Dressing right before eating (totally optional, for extra zip)
- 2 TBSP more olive oil
- 1 TBSP white vinegar
- 1 TBSP maple syrup or sugar
Instructions
- Mix the dressing ingredients together and marinate the chickpeas in it while you make the rest of the salad.
- Boil pasta according to package. Drain in a colandar and rinse with cold water.
- Meanwhile, chop the vegetables.
- Toss the marinated chickpeas and dressing, pasta, and vegetables together and enjoy immediately, or refrigerate until ready to eat.
- If you're storing the pasta salad for a while, the pasta will absorb the dressing. To make it less it dry and add more zip and flavor, make the extra dressing and toss it on right before eating. YUM.
- Keeps well for probably 5 days. I wouldn't know, it's too good to last that long. :)
Notes
If you use artichokes, save the brine and make this Caesar Smashed Chickpea sandwich. It's very good!
https://thevegan8.com/vegan-caesar-smashed-chickpea-sandwich/#recipe
