Vegan Greek pasta salad is the ultimate fresh and filling lunch recipe. Full of tasty vegetables and tossed in a flavour-packed Greek salad dressing, this recipe is one you will want to make all the time! The tofu feta cheese adds the salty taste and creamy texture that many have come to expect from a good Greek salad.
Greek pasta salad is an ideal recipe for meal prep because you can make a large batch and enjoy it all week long. This recipe typically tastes even better on the second day because the flavours have time to come together!
Sign up for the Veg Out newsletter to get vegan recipes and nutrition content from a Registered Dietitian!
This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.
Is Greek Pasta Salad a Healthy Vegan Lunch Option?
This Greek pasta salad recipe is definitely a great choice for a healthy vegan lunch or dinner. It’s full of vegetables, protein from the tofu feta cheese and carbohydrates from the pasta (choose whole wheat pasta for extra fibre) along with healthy fat in the olive oil dressing.
Any balanced meal contains vegetables, carbohydrates, protein and healthy fats. This vegan Greek pasta salad recipe checks off all those boxes!
Some people are concerned about eating pasta, fearing it is not a healthy choice. There’s nothing wrong with enjoying pasta. Sometimes we may consume a large portion of this tasty food which is why I recommend pairing all pasta dishes with lots of veggies and a source of protein and healthy fat to fill you up and keep you full.
This vegan Greek pasta salad is far from a heaping plate of pasta on its own. Besides, pasta is a good source of iron and B-vitamins. If you choose a whole wheat options you will also get a good serving of fibre in!
Increase the Nutritional Content of Vegan Greek Pasta Salad Recipe
While this recipe is filling and nutritious, when I serve vegan Greek pasta salad as a meal on its own, I like to add chickpeas.
Chickpeas are a fantastic legume and will add a great boost of nutrition to this meal. You will get extra plant-based protein and fibre along with additional vitamins and minerals. Other legumes such as white beans or lentils are also a great choice.
Legumes are a delicious way to keep you feeling full for longer. That’s why they are a great addition to many meals, especially pasta dishes which are typically less filling.
Leave out Pasta for a Greek Salad Vegetable Side Dish
With the pasta, this vegan Greek salad is a balanced and filling meal. If you’re looking for a side dish to pair with other protein and/ or carbohydrate rich options, leave out the pasta and opt to make a regular Greek salad with a leafy green as the base.
Simply mix the vegetables with Greek salad dressing and toss with leafy greens before serving. Romaine lettuce, spinach and/or arugula are nice options! Top with the feta cheese (with the feta marinade strained away) before serving.
This is one of my favourite recipes, especially in the summertime. Let me know how your vegan Greek pasta salad turns out in the comments below!
Vegan Greek Salad with Feta Cheese
- Cutting Board
- Large bowl
- Large pot
- 1 batch tofu feta cheese
- 3 C dry pasta (any pasta shape is fine)
- 2 large tomatoes
- 1 medium cucumber
- 1 small red onion
- 1 orange bell pepper
- 1 red bell pepper
- spinach or arugula for serving (optional)
- Prepare a batch of tofu feta cheese (recipe linked above).
- Cook the pasta according to package directions. Drain the pasta and allow it to cool (speed up cooling by rinsing under cold water).
- Whisk together all the dressing ingredients. I like to shake them in a jar.
- Chop the tomato, cucumber and peppers into chunks. Finely dice the red onion.
- Toss the vegetable mixture with the dressing and cooled pasta.
- Before serving, drain the marinade from the tofu feta cheese and add the feta to the salad. If you aren’t going to serve/ eat the whole salad at once, only take out the feta cheese you will use and leave the rest in the marinade.
- You can also add some leafy greens to the mix just before servings. Spinach and arugula are nice choices.