Name: Greek Pasta Salad {Paleo, Vegan}
Prep time: 10 min
Cook time: 20 min
Ingredients: 8 oz cassava penne pasta (I used Jovial Foods - or preferred pasta); 2/3 cup Kalamata olives (halved and pitted); 2/3 cup red onion (diced); 1 English or Persian cucumber (cut lengthwise and sliced crosswise); 1 pint cherry tomatoes (halved); 1 bell pepper (diced); 3 tablespoons parsley (minced); 1/2 cup vegan feta cheese (I used Follow Your Heart Brand, Violife is great too); Sea salt and black pepper (to taste); 1/3 cup olive oil; 1 tablespoon lemon juice; 2 tablespoons red wine vinegar; 2 teaspoons dijon mustard; 2 teaspoons pure maple syrup (or honey (not vegan), optional); 2 garlic cloves (minced); 3/4 teaspoon dried oregano; 1/2 teaspoon fine sea salt (or to taste); 1/4 teaspoon black pepper (or to taste)

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Vegan Egg Free No Added Sugar

This Greek Pasta Salad has tons of flavor and is a breeze to make! Perfect for summer picnics, lunches or as a light dinner. It’s paleo, grain free and vegan but no one would ever guess!

I’m SO into cassava pasta lately!

I’ve tested various gluten free pastas over the years and hands down, cassava is the favorite!

Plus it’s not just gluten free, but grain free and paleo which makes me just SO happy!

Mainly because now I can make all my favorite pasta recipes for the blog!

I’ve made lots of zucchini noodles and spaghetti squash over the years, and now it’s time for REAL pasta.

I know you’re all ready for this as much as I am! Let’s get into the details so you can try it ASAP!

What You Need to Make this Greek Pasta Salad

You get all your favorite flavors here, still keeping the salad paleo and vegan.

Here’s everything you’ll need to make this paleo pasta salad:

Salad:

8 oz cassava pasta (I used Jovial Foods) for preferred pasta
Kalamata olives
red onion
1 English or Persian cucumber
cherry tomatoes
bell pepper
fresh parsley
vegan feta cheese (I used Follow Your Heart)
Sea salt and black pepper, to taste

Dressing:

olive oil
fresh lemon juice
red wine vinegar
dijon mustard
pure maple syrup or honey (optional)
garlic cloves
dried oregano
fine sea salt and black pepper

How to Make this Paleo + Vegan Pasta Salad

Cook the pasta according to package directions, drain, and drizzle with a little bit of olive oil to prevent sticking.

Sprinkle with a pinch of salt and set aside in a bowl to cool.

Once it almost reaches room temperature, toss with the remaining salad ingredients.

In a medium mixing bowl, whisk together all dressing ingredients.

You can also put the ingredients in a tightly lidded mason jar and shake well (my go to for vinaigrettes!)

Drizzle the dressing all over the pasta salad and gently stir to coat.

Season with a bit of salt and black pepper if desired. Serve at room temperature or slightly chilled.

Where to Find Vegan Feta Cheese

I had no idea vegan feta cheese existed until recently! I’ve been using the feta style crumbles from Follow Your Heart, which I found at Whole Foods.

You can also get a block of vegan feta to chop from Violife, which is amazing as well.

Trader Joe’s also now carries vegan feta style cheese!

I hope you’re ready for a seriously delicious paleo + vegan pasta salad that’s perfect for picnics, lunches, and even a light dinner.

Let’s get the pasta cooking because it’s time for the best Greek Pasta Salad – enjoy!

Greek Pasta Salad {Paleo, Vegan}

This Greek Pasta Salad has tons of flavor and is a breeze to make! Perfect for summer picnics, lunches or as a light dinner. It’s paleo, grain free and vegan but no one would ever guess!

Author: Michele

Prep Time: 10 minutes

Cook Time: 20 minutes

Course: Dinner, Lunch, Side Dish

Cuisine: dairy-free, Gluten-free, Paleo, Vegan

Keyword: cassava, dairy free, gluten free, greek salad, paleo, pasta, pasta salad

Servings: 8 servings

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4.7 from 33 votes

Ingredients

Salad:

8 oz cassava penne pasta I used Jovial Foods - or preferred pasta
2/3 cup Kalamata olives halved and pitted
2/3 cup red onion diced
1 English or Persian cucumber cut lengthwise and sliced crosswise
1 pint cherry tomatoes halved
1 bell pepper diced
3 tablespoons parsley minced
1/2 cup vegan feta cheese I used Follow Your Heart Brand, Violife is great too
Sea salt and black pepper to taste

Dressing:

1/3 cup olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
2 teaspoons pure maple syrup or honey (not vegan), optional
2 garlic cloves minced
3/4 teaspoon dried oregano
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper or to taste

Instructions

Cook the pasta according to package directions, drain, and drizzle with a little bit of olive oil to prevent sticking. Sprinkle with a pinch of salt and set aside in a bowl to cool.
Once it almost reaches room temperature, toss with the remaining salad ingredients.
In a medium mixing bowl, whisk together all dressing ingredients. You can also put the ingredients in a tightly lidded mason jar and shake well (my go to for vinaigrettes!)

Nutrition

Calories: 250kcal

Carbohydrates: 30g

Protein: 4g

Fat: 13g

Saturated Fat: 2g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 8g

Sodium: 430mg

Potassium: 257mg

Fiber: 2g

Sugar: 4g

Vitamin A: 954IU

Vitamin C: 38mg

Calcium: 34mg

Iron: 1mg

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Want More Paleo + Vegan Recipes? Try One of These!

Watermelon Salad

Scalloped Potatoes

The Best Paleo and Vegan Pizza

Spinach Artichoke Dip

Butternut Squash Salad with Poppy Seed Dressing

Rainbow Veggie Salad

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