This vegan Greek pasta salad recipe is perfect if you’re looking for a light summer salad for lunch that’s still plenty filling enough to keep you full all afternoon. Really easy to make and full of fresh flavours!

This vegan Greek salad recipe is the first recipe I tried adding my vegan tofu feta to.

I don’t know about you, but for me, that sharp and tangy feta taste always reminds me of big and colourful Greek salads, packed up with plenty of fresh vegetables, herbs, and a lemony dressing.

This salad is light and packed with fresh salad vegetables like cherry tomatoes, cubed cucumber, ripe avocado, and that deliciously sharp taste of red onion. However, the addition of mini pasta shells and tofu feta really adds a boost of carbohydrates and protein to make this a nutritiously well-rounded salad that will keep you full for hours.

Making this vegan Greek salad

This vegan Greek salad does require a little prep: it’s best if you make the tofu feta about an hour before and let it marinate so it can really soak up all the dried herbs and flavourings.

Then, you’ll need to cook your pasta. I used these mini pasta shells, but penne or fusilli could also work in this pasta!

Once your pasta is cooked, rinse it under cold water and then set aside. Chop your vegetables (I used a mix of crispy salad leaves, cherry tomatoes, red onion, and avocado in the photos, but I think adding some salty chopped black olives could also work really well!

Dressing

Rather than using a heavy dressing, I found that lemon juice, fresh herbs, a little apple cider vinegar, and plenty of dried herbs was enough on it’s own – keeping this vegan Greek salad recipe firmly in the ‘light summer salad category’.

This salad is amazing on it’s own as a light lunch, but could also make a great accompaniment with flatbread, falafel, and dips for big gatherings! Try making this smoky baba ganoush to go with it!