Vegan Greek Pasta Salad

This Vegan Greek Pasta Salad combines al dente pasta with a vibrant mix of Mediterranean vegetables and a zesty lemon-oregano dressing. It's a refreshing and nutritious dish that captures the essence of Greek cuisine in a plant-based format.

Ingredients

• Whole wheat pasta - 150 grams
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1, diced
• Red onion - 1 small, thinly sliced
• Kalamata olives - 50 grams, pitted and halved
• Fresh parsley - 2 tablespoons, chopped
• Extra virgin olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the whole wheat pasta according to package instructions until al dente, then drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the cooked pasta with cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and fresh parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
4. Pour the dressing over the pasta salad and toss gently until all ingredients are well coated.
5. Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from whole wheat pasta and vegetables, promoting digestive health.
• Contains healthy fats from olive oil and olives, which support heart health.

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