GF Vegan Greek Pasta Salad Two Ways

June 26, 2020
Lately I have been living in a great indecision and it's affecting my eating habits, too. I just can't make up my mind about what I want, so I usually end up making two version of a dish, at least, if not more. What is wonderful in this Greek pasta salad, is that it's versatile so you can make a combo of your own. Simply cook the pasta, add the veggies, vegan feta and any kind of sauce of the two I present here. Perfect for meal prep or lazy days, and it keeps in the fridge for up to 3 days.
Vegan Greek pasta salad in two bowls

GF Vegan Greek Pasta Salad Two Ways

Recipe Type: Detox Salads
utensils YIELDS 2 servings
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  • 3 handfuls small GF pasta (macaroni, elbow, rotini, penne)
  • 1 jar kalamata olives, pitted (use whole or sliced)
  • 1 can chickpeas, drained and rinsed
  • 1 small red onion, diced
  • 1 small bell pepper, cored and diced
  • 1 small cucumber,diced
  • 1 handful baby tomatoes, sliced in half
  • 1/2 tsp dried parsley, chopped
  • 1/2 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 1 lemon
  • to taste salt, pepper
  • 1 tsp mustard
  • 2 tbsp vegan mayo
  • 1 block vegan feta (I used Violife), crumbled or cubed (optional)
  • 1 tbsp white wine vinegar
  • 1/2 tsp garlic powder
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Cook the pasta, al dente, according to package directions. Once cooked, rinse well under cool running water to keep the pasta from overcooking.

For the Greek salad:

In large serving dish, mix half of the pasta, olives, chickpeas, onion, red bell pepper, cucumber, tomatoes, parsley, oregano, salt, pepper, and squeeze of lemon and drizzle of oil, toss well to combine. Add vegan feta, toss again or leave as is. Taste for flavor, adding more salt, pepper, lemon or herbs if needed.

For the mayo salad:

In a medium bowl, combine vegan mayonnaise, vinegar, garlic powder, oregano salt and pepper. Mix well.

In an other large serving dish, mix the other half of the pasta, olives, chickpeas, onion, red bell pepper, cucumber, tomatoes, parsley, oregano, salt, pepper, and the mayo sauce, toss well to combine.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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