Vegan Greek Pasta Salad

Prep Time 10 minutes
Cook Time 5 minutes
Servings 3 people


  • 6 oz Chickpea + Turmeric pasta
  • 1 pint grape tomatoes halved
  • 1/2 cup havled olives pitted
  • 1/2 cup feta cheese
  • 2 cups cucumbers halved
  • 1/3 cup sliced red onion
  • 2 tsp oregano dried
  • 2 tbsp olive oil extra virgin
  • juice from half a lemon
  • salt & pepper
  • 2 tbsp garlic rice wine vinegar


  • Fill a pot with lightly salted water and bring to a rolling boil. Stir in the pasta and return to a boil. Cook pasta until tender yet firm to the bite, rinse with cold water and drain well.
  • Combine pasta, tomatoes, onion, cucumber, olives, and feta cheese in a large bowl. Pour the vinegar, olive oil, oregano, lemon, salt and pepper, over the pasta mixture and mix well. Cover and chill for 2 hours before serving.

Leave a Comment

Scroll to Top