It's All Greek to Me Vegan Pasta Salad
Servings 6 servings
Calories 300kcal
Ingredients
- 12 ounces gluten-free pasta of your choice 1 large cucumber, finely diced 1 small red onion, finely diced 1 large red bell pepper, finely diced 2 cups halved cherry tomatoes 1 cup pitted kalamata olives, halved 2 large avocados, diced 1 cup vegan feta cheese, crumbled
- vinaigrette: 1/3 cup extra virgin olive oil 2-3 tablespoons vinegar (white wine or red wine vinegar works well) juice of 1/2 fresh lemon 1 teaspoon dried oregano 1/2 teaspoon sea salt (adjust to taste) freshly ground black pepper to taste (optional)
Instructions
- cook the pasta: cook the gluten-free pasta according to the package instructions until al dente. drain and rinse with cold water to cool. set aside.
- prepare the vegetables: dice the cucumber, red onion, and red bell pepper. halve the cherry tomatoes and kalamata olives. dice the avocados just before assembling the salad to prevent browning.
- assemble the salad: in a large bowl, combine the cooked pasta, diced vegetables, halved tomatoes, olives, and avocado.
- add the vegan feta: crumble the vegan feta cheese over the salad.
- make the dressing: whisk together the olive oil, vinegar, lemon juice, oregano, sea salt, and black pepper.
- dress the salad: pour the dressing over the salad and toss gently to combine.
- serve: serve immediately or chill for 30 minutes to let the flavors meld.