If you love my Pesto Pasta Salad or Roasted Vegetable Pasta Salad, I think you’ll love this one, too. The pasta adds a satisfying element, making this dish hearty enough to act as a meal, while also helping you eat a huge plate of vegetables.
What’s in Greek Salad Dressing?
Greek salad dressing is usually made with red wine vinegar or lemon juice, or a combination of both. I’ve kept things easy here by only calling for one, but feel free to refer to my popular Greek Salad Dressing recipe if you want to use a mix of both! Here’s what you’ll need:
Red wine vinegar Olive oil Garlic Spicy brown mustard Dried oregano Salt & pepper
Did you know that adding mustard to a salad dressing recipe helps you use less oil? That’s why you’ll see it in so many of my salad dressings! It helps emulsify the dressing, and also adds an extra “umami” flavor to this simple recipe.
How to Make It
To make Greek Pasta Salad, you’ll start by cooking the pasta. I use chickpea pasta to keep this recipe gluten-free (and to sneak in some extra plant-based protein) but you can use any pasta you keep on hand.
While the pasta is cooking, combine the dressing ingredients in the bottom of a large bowl. This way you’ll only have one dish to clean later! Now, it’s time to chop the veggies. Cut everything into small, bite-sized pieces, so you’ll get a little bit of everything on your fork when you take a bite.
The smaller, the better if you ask me! Add the veggies to the bowl of dressing as you go, so they can start marinating. Note: I like to start by chopping the red onion and adding it to the bowl of dressing, so it can marinate the longest. This will help soften any strong onion flavor. When the pasta is done cooking, drain the noodles, then add them to the bowl of chopped veggies and dressing. Toss well to coat.
If you’d like to add some crumbled feta cheese, you can add that in last. For a vegan recipe, try adding in a spoonful of hummus instead! It adds creaminess, without the dairy, and is super-satisfying.
How to Store Pasta Salad
You can store this Greek Pasta Salad in an airtight container in the fridge for up to 4 days. The flavor will mellow over time, so you might need to add an extra splash of vinegar, lemon juice, or salt, to help brighten up the flavor again before you serve it.
If you try this Greek Pasta Salad, please leave a comment below and let me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!
