Vegan Greek Pasta Salad
Vegan Greek Style Pasta Salad made even better with the best ingredients - Manzanilla and Kalamata olives, cherry tomatoes, roasted red peppers, cucumbers, and zucchini. This vegan pasta salad is light, refreshing, creamy, delicious, and the best salad for a summer day.
A Greek Vegan Pasta Salad - the best of both worlds. The classic backyard summer pool party show stopper mixed with the simple ingredients that make Greek food so delicious. The trick to the best vegan pasta salad is to use great ingredients - there are few of them so make every one the most delicious they can be.
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Before We Get Started
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 20 Minutes
Ingredients
300g Penne Pasta
Or Pasta of Choice
1 Garlic clove
1/2 Red Onion
1/2 Cucumber
10 Cherry Tomatoes
1 Zucchini
1 Red Bell Pepper
1 Tbsp. Oregano
7 Manzanilla Olives
7 Kalamata Olives
Salad Dressing
Of your choice.
Recipe
Preheat your oven to 450°F.
Fill a large pot with water and bring to a boil.
Grab 1 cucumber, and run the peeler down the length of it. Rotate it, and run the peeler down the length of it again, repeating one more time until you have three stripes on the cucumber. Cut the cucumber in half in the center, as we will only be using half of it. Then, cut it in half lengthways to form semi-circle shape, and slice.
Finely slice your red onion, cut your cherry tomatoes in half, and dice your zucchini.
Once your pasta water has boiled, add a handful of salt, then add your pasta, stirring routinely to ensure it doesn’t stick to the bottom. Cook following the directions on the box, then drain the water, and run the pasta under cold water to stop the cooking process.
When your oven has preheated, cut the top off of your bell pepper, and use a spoon to scoop out the seeds and white bits from the inside. Then, drizzle with olive oil, and, using your hands, coat the bell pepper with the oil. Sprinkle with salt and pepper, then place on a baking tray and put into the oven for 10 minutes.
Add your cooled pasta to a salad bowl, as well as your vegetables and your oregano. Finely dice your garlic, and toss it in, too.
After your bell pepper has been in the oven for 10 minutes, take it out, flip it over, and throw it back in for another 10. Once that time has expired, remove it from the oven, allow it to cool slightly, then finely dice and add to the pasta.
Drizzle with your favourite salad dressing, and add your olives. Season with salt and pepper.
Enjoy.
Spruce it Up
Try adding your favourite vegan feta cheese into the bowl.
Add some chili flakes for a hint of spice.
If your oven has a broiler, use it to roast your onions, zucchini, and bell pepper. It’ll add that classic Greek flavour.
Your best flavours will come from using the best ingredients. Try your local farmer’s market for quality items.