Why You’ll Love This Recipe

This Greek pasta salad is an absolute crowd-pleaser because:

• Light and refreshing: The combination of fresh vegetables, vegan feta, and the zesty dressing makes this salad bright and full of flavor.
• Healthy and vegan: With chickpeas and vegan feta, this salad provides a good balance of protein, fiber, and healthy fats, making it both filling and nourishing.
• Quick and easy: You can whip up this salad in under 30 minutes, making it a perfect go-to for quick lunches or gatherings.
• Customizable: You can tweak the ingredients based on what you have on hand, adding more vegetables, swapping out the dressing, or including extra toppings.

Ingredients

• 1 x 400g tin chickpeas, drained
• 150g fusilli pasta
• ½ cucumber, diced
• 10 cherry tomatoes, halved
• 100g vegan feta cheese, diced
• 1 green pepper, diced
• 30g kalamata olives, diced
• 20g fresh parsley, chopped
• 1 red onion, diced

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 lemon, zest and juice
• 1 tsp dried oregano
• 1 garlic clove, minced
• 1 tsp salt
• 1 tsp black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta: In a large pot, bring water to a boil and cook the fusilli pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool.
2. Prepare the vegetables: While the pasta is cooking, chop the cucumber, cherry tomatoes, green pepper, red onion, and fresh parsley. Dice the kalamata olives and vegan feta cheese.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon zest and juice, dried oregano, minced garlic, salt, and black pepper until well combined.
4. Assemble the salad: In a large mixing bowl, combine the cooled pasta, chickpeas, cucumber, tomatoes, green pepper, red onion, olives, and parsley. Pour the dressing over the salad and toss everything gently to combine. Finally, add the diced vegan feta cheese and give it one last toss.
5. Serve: You can serve the salad immediately, or refrigerate it for 30 minutes to allow the flavors to meld together. Garnish with extra parsley if desired.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes

Variations

• Add more veggies: Feel free to add other vegetables like red or yellow peppers, cucumbers, or even artichoke hearts for extra flavor.
• Change the pasta: You can substitute fusilli with other pasta shapes like penne, rotini, or farfalle if preferred.
• Use regular feta: If you don’t need the recipe to be vegan, you can replace the vegan feta with traditional feta cheese.
• Add protein: For a more filling salad, toss in some grilled tofu or roasted chickpeas.

Storage/Reheating

• Storage: This Greek pasta salad keeps well in the fridge for up to 3 days. Be sure to store it in an airtight container.
• Reheating: This salad is best served cold, so no reheating is needed. However, if stored for a longer period, the pasta may absorb some of the dressing, so you can add a little extra olive oil or vinegar before serving to refresh it.

FAQs

1. Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly in this recipe. Just be sure to drain and rinse them before adding to the salad.

2. Can I make this salad ahead of time?

Yes, you can make the salad a day ahead of time. Just be sure to store it in the fridge and give it a good toss before serving.

3. Can I use a different type of pasta?

Absolutely! You can use any type of pasta you prefer, such as gluten-free pasta or whole wheat pasta.

4. Can I add more protein to this salad?

Yes, you can add grilled tofu, tempeh, or even roasted chicken or shrimp for extra protein.

5. Can I use a different type of olives?

Kalamata olives are traditional for Greek salads, but you can substitute them with green olives or black olives based on your taste preference.

6. Is this recipe gluten-free?

To make this salad gluten-free, simply use gluten-free pasta in place of regular fusilli.

7. Can I substitute red wine vinegar with another vinegar?

Yes, you can substitute red wine vinegar with white wine vinegar, apple cider vinegar, or lemon juice, though the flavor will vary slightly.

8. Can I make this salad without the vegan feta?

Yes, you can skip the vegan feta if you prefer, or replace it with regular feta cheese if not following a vegan diet.

9. How long can I keep the salad in the fridge?

This salad will keep in the fridge for up to 3 days. After that, the vegetables may start to lose their crispness.

10. Can I freeze this salad?

It’s not recommended to freeze this salad as the pasta and vegetables may become mushy when thawed. It’s best enjoyed fresh or within a few days of preparation.

Conclusion

Greek pasta salad is a colorful, nutrient-packed dish that is perfect for any occasion. The combination of fresh veggies, chickpeas, and tangy dressing creates a salad that’s as satisfying as it is delicious. Plus, it’s easy to make and can be customized to suit your tastes. Whether you’re serving it at a summer BBQ, packing it for a picnic, or enjoying it as a light lunch, this recipe is sure to become a favorite in your meal rotation.

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