Anti Inflammatory Vegan Greek Pasta Salad with Dill
Total time1 hr
Prep time20 min
Cook time10 min
4.6(17)
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Learn more →Ingredients
6 servings
For the salad
- 12 oz dry rotini or penne pasta
- 1 tbsp salt
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ½ cup roasted red peppers, drained and roughly chopped
- ⅓ cup red onion, thinly sliced
- 4 oz vegan feta cheese, crumbled
- ¼ cup fresh dill, roughly chopped
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the pasta according to package directions until al dente — tender with a slight resistance at the center, about 8–10 minutes.
- 2
Drain the pasta in a colander and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.
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