Vegan Greek Salad Pasta

Vegan Greek Salad Pasta combines the vibrant flavors of a traditional Greek salad with the heartiness of pasta, creating a refreshing and satisfying dish. This colorful meal is perfect for a light lunch or dinner, bursting with fresh vegetables and zesty herbs.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, thinly sliced
• Kalamata olives - 50 grams, pitted and halved
• Bell pepper (red or yellow) - 1 medium, diced
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 3 tablespoons
• Red wine vinegar - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, halved olives, and diced bell pepper.
3. Add the cooked pasta to the bowl of vegetables.
4. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.
5. Pour the dressing over the pasta and vegetable mixture, and toss gently to combine.
6. Garnish with chopped fresh parsley and serve immediately or chill in the refrigerator for 30 minutes for a colder dish.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 62 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh vegetables, promoting overall health.
• High in fiber, which aids digestion and helps maintain a healthy gut.

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