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Vegan Greek Pasta Salad with fresh vegetables, olives, and dressing

Vegan Greek Pasta Salad

A nutrient-packed, easy-to-prep Vegan Greek Pasta Salad that blends fiber-rich veggies with plant-based protein and healthy fats, perfect for light meals or gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the dressing
  • 3 tablespoons tahini The creamy base for the dressing; provides healthy fats and a subtle nuttiness.
  • 3 tablespoons water Use to loosen the tahini into a pourable dressing.
  • 4 tablespoons lemon juice Fresh is best for brightness and acidity.
  • 1 teaspoon Dijon mustard Helps emulsify the dressing and adds depth of flavor.
  • 1 teaspoon garlic powder Gives garlicky warmth.
  • 2 teaspoons dried oregano Classic Mediterranean herb.
  • 2 teaspoons dried basil Adds a sweet herbal note.
  • 1/2 teaspoon kosher salt Adjust to taste.
  • Black pepper to taste Freshly cracked for aroma.
For the salad
  • 8 oz rotini pasta Twisty pasta holds the dressing well.
  • 1 cup Persian or English cucumbers, thinly sliced Adds a cool crunch.
  • 14 oz canned quartered artichoke hearts, drained and rinsed Tender and fiber-rich.
  • 1/3 cup kalamata olives, halved Salty, briny bites.
  • 1/2 cup grape tomatoes, halved Adds sweetness and juiciness.
  • 1/4 cup red onion, diced Sharpness and crunch.
  • 1/4 cup fresh parsley, roughly chopped Bright herbaceous notes.
  • 1/2 cup vegan feta (optional) Crumbly, tangy vegan cheese.
Optional add-ons
  • Cooked chickpeas For extra protein.
  • Roasted red peppers Sweetness and color contrast.
  • Baby spinach or arugula Add on the day of serving for extra greens.
  • Sun-dried tomatoes Intense umami flavor.
  • Toasted pine nuts or chopped walnuts For crunch and healthy fats.
  • Capers For a sharp, saline punch.

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the rotini and cook until al dente (7–9 minutes).
  3. Drain promptly and rinse under cold water to stop cooking.
  4. Tip: Spread the drained pasta on a sheet pan to cool faster.
Prepare the vegetables
  1. Thinly slice the cucumbers.
  2. Halve the grape tomatoes and dice the red onion finely.
  3. Drain and rinse the artichoke hearts, then roughly chop if needed.
  4. Chop the parsley and halve the kalamata olives.
Make the tahini dressing
  1. In a mixing bowl, whisk together tahini and water until smooth.
  2. Add lemon juice and Dijon mustard; whisk until glossy.
  3. Sprinkle in garlic powder, oregano, basil, salt, and black pepper. Adjust to taste.
Combine pasta and dressing
  1. Place the cooled pasta in a large mixing bowl.
  2. Pour the tahini dressing over the pasta and toss gently until coated.
Fold in the vegetables and vegan feta
  1. Add the cucumbers, artichoke hearts, kalamata olives, grape tomatoes, red onion, and parsley. Fold together gently.
  2. If using vegan feta, crumble it in last and fold briefly.
Chill and serve
  1. Chill the salad in the refrigerator for at least a few hours.
  2. When serving, give a quick toss and add extra herbs on top.

Notes

Store in an airtight container in the fridge for up to 3–4 days. Add cucumbers before serving for crunch.