Welcome! In this video we make a vibrant vegan Greek pasta salad that is bright, tangy, and easy to pull together. It combines tender pasta with cucumber, cherry tomatoes, red onion, Kalamata olives, chickpeas, and vegan feta, all tossed in a zesty lemon olive dressing. Recipe overview: Ingredients: 12 oz pasta; cucumber; cherry tomatoes; red onion; Kalamata olives; chickpeas (optional); vegan feta; dill; parsley; oregano; olive oil; lemon juice; red wine vinegar; garlic; salt; pepper. Steps: Cook pasta until al dente; prep vegetables; whisk dressing; toss with pasta and vegetables; season to taste; chill 15–20 minutes to meld flavors; serve.
Vegan Greek Pasta SaladnnIngredients:n- 12 oz pasta (penne, fusilli, or gluten-free)n- 1 cucumber, dicedn- 2 cups cherry tomatoes, halvedn- 1/2 red onion, thinly slicedn- 1/2 cup Kalamata olives, slicedn- 1 cup chickpeas (optional)n- 1/2 cup vegan feta, crumbledn- 1/4 cup fresh dill, choppedn- 2 tbsp fresh parsley, choppedn- 1 tsp dried oreganon- 1/4 cup extra-virgin olive oiln- 3 tbsp lemon juicen- 1-2 tbsp red wine vinegarn- 1 garlic clove, mincedn- Salt and pepper to tastennInstructions:n1. Cook pasta in salted boiling water until al dente. Drain and rinse with cold water. Drain well.n2. In a large bowl, combine cucumber, tomatoes, red onion, olives, chickpeas (if using), vegan feta, dill, parsley.n3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, pepper.n4. Add cooled pasta to the bowl with veggies; pour dressing over; toss to coat.n5. Adjust seasoning; chill 15-20 minutes to meld flavors.n6. Serve garnished with extra herbs.
Welcome to the kitchen. Today we’re making a vibrant vegan Greek pasta salad. Fresh, easy, and perfect for any meal. One, cook pasta in salted boiling water until al dente. Drain and rinse with cold water to stop cooking, then drain well. Two, chop cucumber, cherry tomatoes, red onion, sliced olives, crumble vegan feta, finely chopped dill and parsley. Three, in a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. In a large bowl, combine cooled pasta with cucumber, tomatoes, red onion, olives, chickpeas if using, vegan feta, and herbs. Six, taste and adjust seasoning, adding more lemon juice or salt if desired. Seven, chill the salad for 15 to 20 minutes to let flavors meld. Eight, garnish with extra herbs and serve. Thanks for cooking along. See you next time for more plant-based
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