Greek Pasta Salad

by Jill Dalton

Spring is the perfect time for eating more salads and this zingy Greek Pasta Salad will rock your next plant-based potluck! Perfect for a light lunch and keeps well in the fridge for up to a week.

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15
  • WellBean – Our viewers save $5 OFF a variety pack with code: TryWellBean5

Greek Pasta Salad

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 21 voted )

Ingredients

Salad
2 cucumbers, cut into bite size chunks
1 cup (149g) cherry tomatoes, cut in half
1/2 cup (26g) red onion, diced
1 bell pepper, diced
1/4 cup (45g) kalamata olives, sliced
12 ounces (340g) fusilli pasta
optional: 1 1/2 cups (200g) marinated tofu feta

Dressing
1/2 cup (118ml) white wine vinegar
1 tablespoon dijon mustard
2 tablespoons lemon juice
1 teaspoon lemon zest
4 deglet dates
1 tablespoon tahini
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon dill weed
1/4 teaspoon thyme
1/4 teaspoon basil

Instructions

  1. Cook fussili pasta al dente, rinse and set aside until completely cool.
  2. Add salad ingredients to a large bowl along  with cooled pasta.
  3. Add all dressing ingredients to a blender and blend until dates are completely pulverized.
  4. Pour dressing over salad and gently stir to mix.
  5. Keep in an airtight container in the fridge for up to a week.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like

3 comments

Jennifer Mulero April 27, 2022 - 2:14 pm

Made the Greek pasta salad and loved it! I wish the nutritional values could be added with the recipe but I understand that’s an extra step. I do appreciate the wonderful recipes though! Great work! Thank you

Reply
Donna Dunbar May 6, 2022 - 9:23 pm

Love your show. When I can’t sleep I watch your show. Going to try to make your Hemp seed Ranch Dressing.

Reply
Tamia September 6, 2022 - 7:20 pm

I’m literally eating it right now, it’s so delicious and refreshing, especially great on a hot day. God bless Jill and her family for all their dedication and hard work.

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: