Greek Pasta Salad {Paleo, Vegan}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad with olives, cucumber, cherry tomatoes, bell pepper, and herbs tossed in a lemon-vinegar dressing. Despite being grain-free and dairy-free, it's flavorful and satisfying as a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 oz cassava penne pasta (I used Jovial Foods - or preferred pasta)
- 2/3 cup Kalamata olives (halved and pitted)
- 2/3 cup red onion (diced)
- 1 English or Persian cucumber (cut lengthwise and sliced crosswise)
- 1 pint cherry tomatoes (halved)
- 1 bell pepper (diced)
- 3 tablespoons parsley (minced)
- 1/2 cup vegan feta cheese (I used Follow Your Heart Brand, Violife is great too)
- Sea salt and black pepper (to taste)
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons pure maple syrup (or honey (not vegan), optional)
- 2 garlic cloves (minced)
- 3/4 teaspoon dried oregano
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 493mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 493MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.