This Greek-inspired Pasta Salad is perfect for picnics, hangouts with friends & meal prep/quick meals!
Ingredients
- 2 cups dry pasta (I used Trottole but any curly or tube-type pasta will work)
- 2 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 2-4 garlic cloves, sliced
- 1 block (7oz/200g) vegan feta, cut into small cubes
- 1 cup spinach
- 3/4 cup green bell pepper, chopped
- 3/4 cup kalamata olives, halved
- 1/4 cup red onion, diced
- 1 sprig fresh oregano leaves, chopped
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice (juice of one medium lemon)
- Salt & freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain, and then set cooked pasta aside to cool. Pop into the fridge or freezer for a few minutes.
- Into a skillet over medium heat, at olive oil, tomatoes and garlic, sauté until tomatoes and garlic are gently cooked, about 5 minutes. If you prefer, you can keep the tomatoes and garlic raw.
- Into a small bowl, add pasta salad dressing ingredients and stir to combine.
- Into a salad bowl, add cooked pasta, tomato and garlic, vegan feta, spinach, green bell pepper, kalamata olives, red onion and oregano. Drizzle with dressing and stir to combine.
Serve cold or at room temperature as a meal or side. Store in an airtight container in the fridge and consume within three days.